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FrontStreet Coffee - Ethiopia Yirgacheffe Dumeso Pour-over Share

The Dumeso washing station is operated by the Surafel Birhanu family, with 243 coffee farmers serving this processing facility. After receiving fully ripe coffee cherries, Dumeso grades and depulps them. After depulping, the beans are fermented for 36-48 hours, then washed clean. The wet beans with parchment are placed on raised drying beds and turned once every 2-3 hours for 10-12 days until the coffee beans' moisture content drops to 11.5%. Finally, the processed coffee beans are transported to Ethiopia's capital Addis Ababa for packaging and sale.

Dumeso is best enjoyed at a lighter roast level to appreciate its vibrant fruit acidity and juicy characteristics. The dry aroma after grinding reveals floral notes of ginger flower and rose, along with brown sugar sweetness. The wet aroma after adding hot water releases bergamot, lemon, and citrus fruit acids. The tasting experience is delicate, juicy, and smooth. From the first sip, you'll notice multi-layered fruit acids of lemon, citrus, grapefruit, and melon, with a persistent honey sweetness. The silky texture makes you unable to resist taking sip after sip, and the fruity sweet aftertaste leaves a lasting impression!

Coffee Details

Name: Ethiopia Yirgacheffe Dumeso

Processing Method: Natural

Altitude: 1800-2100m

Variety: Heirloom

Processing Station: Dumeso Processing Station

Flavor Notes: Brown sugar, rose, bergamot, jasmine

Pour-over Method: V60 dripper, grind size BG-6S, water temperature 91°C

30g of water for bloom for 30s, start timing when water injection begins. Second injection to 125g, wait for water level to drop just before exposing the coffee bed, then perform third injection to 225g and stop. Wait for water level to drop just before exposing the coffee bed, then remove the dripper. Total extraction time: 2:00.

In Summary

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