We love natural Ethiopian coffees and this Dumerso is so beautifully balanced and fruity, we know you’ll love it too!
Shade grown, ripe cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are dried in the sun on raised beds for 12 - 15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process; covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged and exported from Djibouti.
Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. The com- bination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.