Moon Roast Coffee

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When this sample came into the roastery, we didn't have any particular feelings towards it. We chose the sample as it looked like a tasty natural processed Ethiopian - something we're all fans of. What we didn't realise was quite how mind-bling this coffee was. With a cup score of 90, we think you'll agree this is the definition of a tropical fruit bomb. Mango, strawberry, papaya, pineapple, passionfruit, peach, jasmine and blueberry are all present; the intense floral aroma is complimented by a beautiful ripe banana finish. This coffee especially reminds us of fruit winders!

Named "Dubancho" after the fruit found in Keramo, this coffee is sourced from 279 Daye Bensa member farmers. As soon as the coffee is received, it gets sorted by floating tanks and picking out the ripe cherries. Following this, the coffee is dried on African beds for 12-15 days. One person is assigned to one individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. What does this do to the final cup? This process increases sweetness, body and complexity; the attention to detail and passion for quality that the Asefa Dukamo Korma family shows is manifested in the cleanliness of the cup.

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Owned by a fourth generation farmer, Jean Paul has passionately nurtured a plantation consisting of over two-thousand trees and perfected the art of production for his region.

Since taking over, he has built a cupping lab in the pursuit of achieving exceptional coffee. The farmers he works alongside have small lots ranging from 1,550 to 1,900 meters above sea level.

This specific micro lot has been pulped to remove the seed from outer cherry, then placed inside containers which is left to dry ferment for 36 hours. Afterwards, the coffee gets washed with water and moved to drying tables undercover for additional hand sorting, before being moved to raised beds in the sun to be dried.