Jasmine, black tea, peach
Intense aromas of jasmine flowers define the aroma of this coffee, which is completed on taste with notes of bergamot black tea; bright acidity, full body and a ripe peach finish.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Quedamesa small holders
As often happens in African countries, coffee production is in the hands of small producers who join consortia and cooperatives and this is the case of the producers of the Quedamesa area, small owners with plots of land up to 3 hectares.
Duromina Cooperative
In 2010, thanks to a government project that promoted training in agronomy, processing and systems in the coffee sector through funding, the 320 producers of Quedamesa formed a cooperative with the aim of improving the production of their coffees and improving their lives; the name Duromina, chosen for the cooperative, in fact means in the Afan Oromo language “to improve one’s life”.
Duromina, which carries out all the coffee processing steps in-house, is passionately committed to research, managing to obtain recognition for the quality levels of the coffees processed, which continue to improve year after year.
The Cooperative contributes to improving the standard of living of the local population by investing in building schools, basic facilities and roads to reach the least accessible places
Ethiopia
In Ethiopia, coffee is simply different from that grown in any other part of the world since the plant was not introduced but was born wild in the country’s forests. A legend dates back its discovery to the beginning of 800 AD, in the western region of Kaffa; it is for this reason that Ethiopia is considered the cradle of coffee, the place where it all began, where we still find some of the best coffee in the world. Coffee production is generally carried out thanks to the work of many small farmers with less than 1 hectare of land each; in many cases these small farms are described as “coffee gardens” as the plants grow in an environment more similar to a garden than agricultural land. There are some large private properties, as well as cooperative societies grouping together small and medium-sized farms. Only Arabica coffee is grown in Ethiopia, with a multitude of cultivated varieties that is unrivaled in the world. Coffee cultivation in Ethiopia represents around 70% of exports and involves around 15 million people in its supply chain.
Agaro
Immersed in the heart of Ethiopia, Agaro is a lush district located at an altitude between 1500 and 2200 meters a.s.l. and the area is renowned for the production of some of the most sophisticated Ethiopian specialty coffees. Although the country boasts a coffee-producing history dating back to 800 AD, this area became famous starting in 1800 BC. during the reign of Emperor Menelik II who, recognizing the potential of fertile soil and an ideal climate, promoted coffee cultivation so that it became a fundamental production area for the Ethiopian economy. The combination of altitude, soil and microclimate allows to produce coffee with excellent aromatic profiles reminiscent of citrus fruits and fruit in general, bright acidity, extreme sweetness and full body.
Heirloom
The term Heirloom refers to the regional indigenous varieties that grow wild in the Ethiopian forests; it is estimated that there are between six and ten thousand varieties in Ethiopia, each possessing distinct characteristics that are further influenced by differences in growing conditions, processing methods and agricultural techniques. Because of this great diversity and the lack of genetic testing, the term Heirloom is often used to encompass the different coffees from Ethiopia; specifically, it refers to one or more unknown varieties from the same plot.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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