The village or ‘kebele’ of Dumerso is located in Yirgacheffe district, Gedeo zone in the ‘Southern Nations, Nationali- ties & Peoples’ (SNNP) region of Ethiopia. Over a number of years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination 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.
The local indigenous ‘heir-loom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.
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 African beds for approximately 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 rainfall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.
