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Decaf, Ethiopia, Dumerso, Natural

The Story

This is a delicious coffee that we can't stop drinking ever since it crossed our path. It also happens to be water process decaffeinated at Swiss Water in Canada. The coffee is sourced from family-owned farms organized around the Dumerso coffee mill located in in the town of Dumerso near the famed coffee town of Yirgacheffe within the Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area.

The Dumerso mill is owned and operated by Surafel Birhanu and his family. During the harvest Surafel employs 400 people from the community to help. The Dumerso mill receives ripe cherries from 750 small coffee farmers. Coffee producers deliver their ripe cherries to the Dumerso coffee station where the cherries are sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on weather, 4 to 6 weeks later the beans are de-hulled and transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export. After exporting to the Swiss Water facility in Canada, the green coffee is pre-soaked in water to expand the beans for caffeine extraction.  The beans are then introduced to Green Coffee Extract (GCE), a solution concentrated with coffee solubles that extract the caffeine without extracting the coffees particular flavor. 

Grower
750 Smallholder farmers organized around Surafel Birhanu | Dumerso Coffee Station
Cultivar
Various heirloom
Region
Dumerso, Yirgacheffe, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Altitude
1850 meters
Process
Full natural and dried on raised beds. Decaffeinated by Water Process at Swiss Water.
Filter/Pourover Recipe
Dose · 25g 
Water Weight · 400g
Water Temp: 201F
Brew Ratio: 16 to 1 water to coffee by weight
Brew Time: 4:00 is a good target on Kalita wave
Grind Note: This coffee requires a coarser grind than normal for pourover. We suggest using the ratio above and adjusting coarseness to hit brew time. If you're still running over 4 minutes, keep going coarser on grind. 

Espresso
  • Dose · 19g in, 38g out
  • Ratio: 2:1
  • Brew Time: 28-30 seconds
  • Water Brew Temp: 201F at group head, tested on La Marzocco GB5

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