Dambi Uddo (natural) - Ethiopia | espresso
MANGO & SUGARCANE
Selecting an Ethiopian coffee is even more difficult than for any other coffee origin, as the potential and complexity of these coffees is just innumerous.
We selected an extraordinary natural processed lot this time from the Daannisa village in the highlands of Guji with incredible cupping notes of mango, black currant, sugarcane and pineapple!
PRODUCER: Ture Waji et Roba Goljo - Dambi Uddo Washing Station
REGION: Guji, Daannisa
GROWING ALTITUDE: 2000 m - 2100 m.
VARIETAL: Heirloom organic BE-BIO-01 (100% specialty grade arabica)
ROAST PROFILE: Medium (espresso roast).
This certified organic coffee grows wildly amongst shade trees at 2000 metres above sea level. Upon reaching full maturity, the cherries are handpicked and delivered to the Dambi Uddo washing station, an agricultural cooperative in Odo Shakiso owned by Mr Ture Waji and managed by Mr Roba Goljo who carefully sort through the collected cherries to process out any over or under ripe beans.
Once sorted, the cherries are laid out on raised drying beds to gradually reduce in moisture content to prepare them for export. This process is very labour intensive as the risk of mould formation is high; the cherries must be turned by hand hourly to ensure even and safe drying. This whole process can take up to 22 days, during this time, there is a degree of natural fermentation happening within the bean’s own environment beneath the skin of the cherry. This element of the process contributes to incredible fruity cupping notes!