The village or ‘kebele’ of Dumerso is located in Yirgacheffe district. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2200 metres in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The local indigenous ‘heir-loom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral notes with a medium body. For this natural-process coffee, local community members work collaboratively to sort and dry the ripe coffee cherries on raised beds that allow air to circulate. The coffee dries complete with pulp and peel, for 15 days, preserving all of the fruit’s intense flavors. You’ll be amazed at the flavors that shine through!