Introduction to the Flavor Profile of Ethiopia Yirgacheffe Dumerso Coffee Beans - Dumerso Natural Coffee

FrontStreet Coffee - Ethiopia Yirgacheffe Dumerso

The Dumerso wet mill and its member smallholder farmers are located in the Yirgacheffe coffee region at approximately 1,759-2,300 meters above sea level. The mill is run jointly by Surafel Birhanu and his family, and it was one of the founding members when YCFCU was established in 2002. There are currently 246 smallholder farmers in the partnership.

Surafel provides technical guidance to the smallholders. After the ripe cherries are hand-picked by each farming family, they are delivered to the Dumerso mill for 24-36 hours of fermentation in washing tanks. After washing, the coffee is given a preliminary grading, then placed on African raised drying beds for more than 10 days, with regular daily turning to remove defects once again and guarantee the stability of flavor and quality in every batch.

Ethiopia Natural Yirgacheffe Dumerso

Ethiopia Natural Yirgacheffe G1

Sweet-and-sour cane sugar with lemon, accompanied by the rich aroma of rose and bergamot. On the first sip, powerful rose and jasmine notes bloom one after another, and a beguiling bergamot aroma lingers in the mouth. The overall flavor is intense, rich and fascinating.

Product Details

Product Name: Ethiopia Yirgacheffe Dumerso

Processing Method: Natural

Altitude: 1800-2100m

Variety: Heirloom

Processing Plant: Dumerso Processing Plant

Flavor Notes: Cane sugar, rose, bergamot, jasmine

FrontStreet Coffee Recommendation

If the floral, citrus side of Yirgacheffe is what you are after, FrontStreet's washed Yirgacheffe daily drinker is the natural place to start. White jasmine, bright citrus and lemon acidity and a clean tea-like finish define the cup, and its accessible price has made it the first specialty coffee for many drinkers.

FrontStreet's washed Guodingding Cooperative coffee, from the Worka district at the south-eastern edge of Yirgacheffe, takes that profile one step further: fully washed in the traditional manner, it is clean and bright with no bitterness, carrying citrus and lemon acidity and a jasmine perfume. For the riper, fruit-driven expression, FrontStreet's natural Red Cherry uses fully ripe red cherries only, dried on raised beds for three to five weeks with turning every two to three hours in the early days, then hulled and rested, yielding tropical fruit, a berry-juice texture, honeyed sweetness and a creamy body.

Brewing suggestion: a V60 with 15 g of coffee and a 1:15 ratio, using water at 90-91°C. Grind to a fine-sugar consistency, about 10 on an EK43s with roughly 80% passing a No. 20 sieve. Bloom with 30 g for 30 seconds, pour to 125 g over about one minute, then add the last 100 g to reach roughly 225 g by 1:35, finishing in 2:00-2:10.