Click & Collect

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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.

Recommended filter recipe

Hario V60:

15g Dose

250ml Water at 93c or just off boil

2-3min extraction time

Blend Composition

45% Ethiopia Hunda Oli
40% Peru Cochalan
15% Sumatra Burni Telong

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This region boasts excellent fertile ground with perfect coffee growing conditions. Scoring between 82 and 88 the district has ample coffee to offer a variety of roasters needs.

The coffee of this valley has a classic Peru good body with Cacao flavour yet the hints of nutty syrup and liquorice separate this coffee from that found at lower altitudes.

The varieties most common to the region are Caturra and Pache.

As a general rule with smallholdings, each producer harvests around 750-1500kg a year depending on the farm size, the weather and the care each farmer has taken to manage their plot.

The coffee is washed, due to the amply spring waters. Later the parchment is patio dried. The cascara is later used as fertiliser. The coffee originates from farms that have not been contaminated with pesticides and phosphates.