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Ethiopia Spontaneous Fermentation

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Regular price $25.00
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Varietal: Ethiopian Heirlooms

Region: Gedeo, Yirgacheffe

Altitude: 1880-2200m

Harvest: Feb 2022


Hand picked at peak ripeness. Floated to remove further defects. The cherries are then de pulped (skins removed) and placed into various density channels to start the spontaneous fermentation. At this stage water is NOT yet used in the channels; instead allowing naturally occurring yeasts and bacteria to begin to inoculate the parchment and begin to break down of the sticky mucilage. Just like in the oldest methods of booze making this process utilizes the spontaneously occurring environmental yeasts, rather than submerging in water for a slower breakdown period or a forced inoculation with a cultivated yeast. Instead of simply filling these channels (fermentation tanks) with depulped parchment and then covering the beans with water, instead here the parchment is let to ferment for a controlled cycle without water. After the fermentation cycle is complete the channels and parchment (beans) are flooded with cool water, washed and then moved to the drying beds under the blue Ethiopian Sky. 

About Dumerso Washing Station and The Birhanu Sisters

Led by the dynamic sister team of CEO Hirut Birhanu and Manager Mahder Birhanu the Dumerso washing station is a women owned family affair. Anchored in Yirgacheffe but extending its cherry collecting reach into other areas, this is a flagship Ethiopian washing station. The Berhanu family have been in coffee for over 20 years now and purchased this flagship station 12 years ago. It produces coffees of exceptional quality in all manners; washed, natural and increasingly innovative experimental fermentation techniques like this lot.

About Ethiopian Heirlooms Varietals

Ethiopia is the birthplace of all coffee and accounts for 10% of the country’s GDP. Ethiopia contains more coffee biodiversity than any other producing region with over 60 different and unique varietals now confirmed. Unlike other producing countries however it is almost impossible to source single varietal coffee lots. In Ethiopia all lots, no matter which one of the 60 plus varieties they are, are mixed together and graded based on quality under the watchful control of the ECX. As a result almost all Ethiopian coffees are blends of the many Ethiopian varieties, and referred to as 'Ethiopian Landrace' or "heirloom varietals."

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