Introduction to Affordable and Delicious Yirgacheffe Coffee - Natural Process Dumerso G1 Green Bean Review and Flavor Description

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FrontStreet Coffee · Ethiopia Natural Yirgacheffe Dumerso Coop. G1

Ethiopia Natural Yirgacheffe Dumerso Coop. G1

Overview of Ethiopian Coffee Varieties

Ethiopia offers numerous coffee varieties, whether from ECX, YCFCU, or small farmer batches introduced by green bean suppliers. It's inevitable to encounter some disappointments or quality variations. While such situations are unavoidable with agricultural products, maintaining a consistent quality standard is truly precious. Especially under increasing demand conditions where production must also increase, not to mention improving quality, being able to maintain stable quality shipments is already considered quite good.

Natural Process Dumerso Experience

Natural process Dumerso is an item I purchase every year, primarily used as the base for my light roast espresso formula, with daily brewing as a secondary use. When I first tested it two years ago, I found the fermentation notes slightly heavy, but the purple berry aroma, cherry fruit acidity, and chocolate-like texture were quite appealing. Especially after the end of the first crack, when the sweetness increased, it tasted somewhat like liquid Black Forest cake—very fragrant and delicious.

Green Bean Analysis and Roasting

According to the green bean seller, the flavor profile includes dried fruit, citrus tones, good sweetness, cleanliness, and balance, with a black tea finish, smooth texture, and berry aroma. Honestly, this flavor description doesn't sound much like a natural process Yirgacheffe. Perhaps they copied it from a washed process description, or maybe this year's fermentation degree has changed. In any case, you won't know the flavor until you actually taste the coffee.

This time, I roasted 500g, first taking 100g as a sample to estimate the defect ratio. The aroma was quite good, moisture content control was even, and there was no uneven fermentation. I sorted out 3.9g of defective beans, mostly broken beans or incompletely shaped beans. Overall, it was quite acceptable.

Entry temperature was 170°C, weight 478.4g, with the turning point at about 58 seconds at 93.6°C. Since the beans were quite beautiful and the particle size distribution wasn't too severe, they weren't difficult to roast. I dropped them at 208.5°C after the first crack became dense. Roasting time was about 7 minutes and 50 seconds. The weight after roasting was about 420g.

Tasting Notes and Evaluation

After resting for 24 hours, I tested it using 15g ground coffee, brewed with 210g of 92°C hot water. The dry aroma immediately revealed notes of berries, cherries, and cocoa. Upon tasting, flavors of blackberry, chocolate, and black cherry emerged, with some brown sugar sweetness. The finish carried citrus acidity, very refreshing, without the heavy, sticky feeling of over-fermentation. It can be described as a quite delicious and affordable bean.

Note: This year I had the opportunity to taste a washed process Dumerso that a friend brought back from Japan. It had a clean and refreshing flavor profile with a hint of bamboo leaf freshness, pleasant sweetness, and quite good citrus notes in the finish. If you have the chance, it's also worth trying.

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