Habtamu Fikadu Danche - Kurume and Dega - Washed - Ethiopia 250g

Description

Roasted 9/8 Ethiopian washed landrace from celebrated Danche kebele with meticulous processing Variety: Kurume and Dega Process: Washed Country: Ethiopia Region: Danche, Gedeb Producer: Habtamu Fekadu Aga Tasting Notes: Stone fruit sweetness, florals, poppy lemonade Production Smallholder farmers living around Danche farm between 1 and 2 hectares each, cultivating Kurume and Dega varieties under partial forest shade. Ripe cherries are sorted for ripeness and density, then depulped before undergoing a 48–72 hour submerged fermentation. After this initial stage, the coffee is washed clean and soaked again in fresh water for an additional 12 hours to promote uniformity and consistency. Following washing, the seeds are dried on raised beds for 10–12 days, turned regularly to ensure uniform drying, and shaded during the hottest hours of the day. Once dried, the coffee is rested to stabilize its moisture before export — a final step that preserves its sweetness and vibrancy. Roaster Notes Habtamu Fekadu Aga is an exporting company founded by producer, Agaga Dinsa in 2015 with a 105 hectare farm servings as center of the operation in the Kuri Kebele. Habtamu Fekadu Aga owns several washing stations in Wolega, Guji, and Jimma and works with 144 registered outgrowers who contribute cherry to these stations. This is still a relatively small scale operation compared to the size of many cooperative run washing stations, and allows for a focus on quality and traceability with village-specific separations. This lot comes from smallholder farmers living around Danche, one of the most celebrated kebeles in Gedeb. Habtamu's careful processing and farmer collaboration have made him a rising figure in Ethiopia's new generation of coffee professionals — pushing quality forward through precision and community-driven sourcing. Roast color: 130.6. Peaking around 3-5 weeks of rest, this coffee can be brewed very flexibly. For filter brewing, we prefer to grind finer with a brewing ratio around 1:17. Don't be afraid of longer contact times. This accentuates the stone fruit sweetness in the cup. For more florals and poppy lemonade flavors, grind coarser and reduce agitation. For espresso, best brewed 4-6 weeks out. Shots in the 28-33s range have been vibrant and lively. 6 bar, no pre-infusion.