Ethiopia — Duwancho
Summary
Ethiopian coffee from Bombe, Sidama Bensa, grown at 1920–2020 masl and processed at Gatta Farm, the heart of Daye Bensa's specialty programme founded by brothers Asefa and Mulugeta Dukamo. Heirloom varieties 74110 and 74112 are fully ripe-selected, floated, then dried on raised African beds for 14–18 days. Cool temperatures slow cherry maturation, producing dense, small beans with concentrated sweetness. The cup is syrupy and fruit-forward with vibrant sweetness, blueberry, delicate bergamot florals and impressive clarity.
Espresso
Ratio 1:2- Coffee in
- 18 g
- Coffee out
- 36 g
- Time
- 28 s
- Temperature
- 94°C
Water pressure 9 bars. Rule-of-thumb for brewing these coffees as espresso is the 1:2 ratio; try increasing the ratio for light roast coffees.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Region
- Bombe, Sidama Bensa
- Producer
- Asefa Dukamo, Gatta Farm
- Altitude
- 1920 - 2020 m.a.s.l
- Variety
- JARC 74112
- Notes
- Bergamot, Blueberry
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The roaster
Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…
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