Filter Roast – Ethiopia Duwancho

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  • WEIGHT: 250 g
  • PROCESS: Natural
  • VARIETIES: Heirloom
  • ALTITUTE: 2100 – 2200 masl
  • FARM: Daye Bensa / Keramo village
  • FLAVORS: Lavander, Mango and Peach

£13.00

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Duwancho is a fruit that is found in the Keramo, Sidama area. This coffee is the micro-lot from the Keramo area and it has been called “Duwancho” because of the incredible fruity cup profile that it possess. 279 Daye Bensa member farmers from the Keramo village area contributed cherry to make this lot. This lot, like many of the microlots produced by Daye Bensa, are small, limited productions, enabling them to really home in on quality over volume in this case. As soon as the coffee is received at the washing station it gets sorted by floating for quality and density. Floaters (under ripes) are separated from the ripe cherries. The ripe cherry is then moved to African raised beds and dried from 13-15 days. The coffee is turned on the beds every 15 minutes to ensure drying is uniform, resulting in consistent quality within the lot. This lot comes to us in partnership with the Daye Bensa exporter. Daye Bensa is very much a community-focussed business that aims to deliver additional bonus payment to the farmers based on the volume they contribute to their station micro-lots, and they reward consistency in both volume and quality to their farmers year after year. Traceability is extremely important during the production of micro lots. The record-keeping book is carefully handled and separation of lots is key to guaranteeing the highest level of quality. When the cherries are received they are separated by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot. They also run an out-growers program that benefits farmers with an off-season payment on top of the harvest fee and have been active in working to improve the farmers’ living situations and standards, with healthcare access, utilities, education and transport infrastructure. Additionally, Daye Bensa are working with the school principals in the villages surrounding the farms, providing basic school materials for the students.

 

Brewing Recommendation:

Ratio: 1:2.5 ( 18.5g in to 45g out)

Time: Depending on the equipment you brew with, and also the roasting date.

Our shot time can varies from 35 to 25 seconds, 35 if brewed within 10 days from the roast, 25 after 20 days from the roasting date.

We recommend brewing this coffee at least after 7 days from the roast.

Water: Tesco Ashback (HOME BREWERS) – Or BWT BEST MAX PREMIUM (COMMERCIAL)

Grind Setting : 160 µm

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