Dumerso, Ethiopia
These beans come from the village or ‘kebele’ of Dumerso, located in the Yirgacheffe district in Ethiopia. The region has developed a reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
This specific coffee has been selected for its strong body with beautiful acidity. It grows slowly in the shade, and only the ripest cherries are selected. They are then dried in the sun on raised African beds for approximately 12 – 15 days, following a natural process, meaning that the outer pulp of the cherries remain on the beans while drying. In the daytime, they are raked and turned periodically to ensure a consistent drying process. They are covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainfall and moisture. This process ensures that all the qualities of the beans are preserved during the drying process.
Recommended espresso roast:
Our recommended espresso roast profile will give you a total roast time of 7 minutes, bringing out a wonderful creaminess with a sweet and fruity taste. When tasting your coffee, look for notes of mango, tropical fruit, bright red cherry, and a dark chocolate finish.
We brewed this coffee using 19 grams of coffee for a 38 gram yield in 30 seconds.
The selected beans are on the smaller side but we still recommend a sharp increase in temperature at the beginning of the espresso roast, whilst keeping a lower fan speed. Once the coffee begins to change colour, the heat progression slows down, until about 1 minute before the first crack begins. At about 3 minutes in, the temperature spikes again to the highest temperature of the recipe, to get started on the development phase. After that, in order to keep the smoothness of the coffee and avoid burning the beans the temperature will decline slowly and the fan will slow down even more.
Recommended filter roast:
This filter roast can bring you more red fruits and winter spices notes. We brewed this coffee using 20 grams of coffee with 340mL of 96°C water, for a 3 minutes 30 seconds brew time.
While the espresso roast benefits from a more steep application of heat to encourage the coffee to move through colour change and development, this filter recipe is more gentle and gradual with the application of heat. The coffee benefits from some additional time spent in the colour change phase, prior to first crack. The temperature peaks right when the first crack begins. Once the coffee enters the development phase, the heat is tapered off steadily, to ensure that the coffee is kept light and bright.
