Ethiopia
Duwancho, Microlot 221
Terroir Best Lot
QUALITY SCORE: 88.75
Cup Notes
Pineapple / Cherry / Caramel / Mango / Orange
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 88.75
- Series
- Terroir Best Lot
- Producer
- Several Small Farmers
- Country
- Ethiopia
- Terroir
- Sidama
- Altitude
- 2100-2200 masl
- Process
- Classic Natural - Raised Beds
- Arabica cultivar
- Ethiopian Heirloom
- Picked in
- Jan. 2023 - Feb. 2023
- Arrived in
- September 2023
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 23 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 2:50
- Brew strenght:
- 1.38
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 21 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:30
- Brew strenght:
- 1,35 tds
THE STORY BEHIND
You enjoyed Duwancho very much last year, and here's the fresh crop of this lot!
This microlot is from the Keramo area. It has been called Duwancho because of its incredibly fruity cup profile: Duwancho is a name of a fruit widespread in the same zone.
The coffee is sourced from 279 farmers from the Keramo village area who are members of the Daye Bensa cooperative.
The lot is processed using the natural method to further enhance the fruity flavours that the coffee possesses.
Daye Bensa microlots are produced on a limited scale, which ensures the maximum focus on the quality of the beans. At Daye Bensa, utmost attention is paid to the traceability of the microlots.
Daye Bensa is a business with strong focus on ensuring quality and capacity-building: it provides bonus payment to the farmers based on the volume they contribute to the microlots; the consistency of the bean quality throughout years is also rewarded. The cooperative is actively collaborating with the village schools to give back to its community.
THE VARIETY
Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch-all phrase to describe this happenstance.
However, that really makes Ethiopian quite a mystery – and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
THE FERMENTATION PROCESS
As soon as the coffee is received at the washing station it gets sorted by floating for quality and density.
Floaters, underripe cherries, are separated from the ripe cherries.
The ripe cherries are then moved to African raised beds and dried for 13-15 days.
The coffee is turned on the beds every 15 minutes to ensure uniform drying, ensuring consistent quality of the lot.
