About the Producer

Nestled in the heart of southern Ethiopia, approximately 400 kilometers from the bustling capital of Addis Ababa, lies the celebrated Yirgacheffe region, a gem within the Gedeo Zone that borders the renowned Sidamo zone. The name "Yirgacheffe" pays homage to the capital city of this area, famed for its unique and sophisticated coffees that have captured the hearts of connoisseurs worldwide.

At altitudes soaring above 1,960 meters, smallholder farmers diligently cultivate local landraces and esteemed JARC varieties. For these families, coffee is not just a crop; it represents over 90% of their total income. Consequently, it is vital that they receive fair prices, and that the coffee is processed with meticulous care to enhance its inherent value.

The dedication to quality is palpable among the farmers of Dumerso. Each ripe, red cherry is selectively handpicked and delivered to the Dumerso washing station, where it undergoes a rigorous inspection before being processed. The cherries are then pulped using a disc pulper and allowed to ferment for 36 to 48 hours, developing their unique flavour profiles. Following fermentation, the coffee is washed in pristine water and spread on raised beds to dry. Workers diligently rake the parchment to ensure even drying, covering it during the hottest hours of the day and overnight to prevent condensation. This careful drying process typically spans 7 to 10 days, ensuring optimal flavour retention.

The Yirgacheffe region’s picturesque hilly terroir, coupled with its stable temperatures and nutrient-dense soil, plays a pivotal role in the gradual maturation of coffee cherries, culminating in their complex and layered flavour profiles. The ongoing preservation of remarkable biodiversity among local coffee plants, ensures that Yirgacheffe coffees continue to astonish and delight coffee lovers around the globe. Each cup telling a story of passion, tradition and craftsmanship.