Blackberry Dust - Ethiopia {Heirloom - Natural}

Roaster: DAK Coffee Roasters
Origin: Guji, Ethiopia
Washing Station: Buku Abel
Producers: Approximately 400 smallholder farmers
Variety: Heirloom
Process: Natural
Altitude: 1,900–2,100 m above sea level
Tasting Notes: Blackberry · Wild Strawberry · Blueberry Yoghurt
Sensory Profile: Fruity, sweet and creamy
Roast: Filter Roast
Ideal for: Filter & Modern Espresso
Format: 250g

Why we like it: An Ethiopian natural with an irresistible combination of blackberry, wild strawberry and blueberry yoghurt. Its intensely fruity profile and creamy finish make it a particularly interesting selection from DAK Coffee Roasters.

Who should buy it: Ideal for those who enjoy Ethiopian natural coffees, red fruit profiles and sweet cups with creamy mouthfeel. An excellent choice for both filter methods and those looking for a fruity modern espresso.

Blackberry Dust is a specialty coffee from Ethiopia, selected and roasted by DAK Coffee Roasters. Sourced from the Buku Abel washing station in the Guji region, this lot brings together traditional Heirloom varieties grown by approximately 400 smallholder farmers.

Grown at elevations between 1,900 and 2,100 meters and processed using the natural method, Blackberry Dust stands out for its fruity profile, sweetness, and creamy finish.

On the cup, we find blackberry, wild strawberry, and blueberry yoghurt, a combination that offers a juicy, sweet, and delicate experience.

Guji - Ethiopia

Guji is a coffee-producing region located in southern Ethiopia, renowned for its specialty coffees and fruity and floral aromatic profiles.

In this region, numerous smallholder farmers grow traditional Ethiopian varieties at high altitudes.

Blackberry Dust comes from Buku Abel, where approximately 400 farmers contribute their harvests.

The farms are located between 1,900 and 2,100 meters above sea level, conditions that favor a gradual ripening of the cherries.

Buku Abel Washing Station

Buku Abel is the processing station from which Blackberry Dust originates.

The station receives coffee from approximately 400 smallholder farmers in Guji, who grow Heirloom varieties.

This production model brings together the harvests of different farmers in the region, allowing it to offer a coffee that represents the character of its origin.

The result is a natural lot with a pronounced red fruit expression and a characteristic sweetness.

Natural Process

Blackberry Dust has been processed using the natural method.

In this method, the coffee cherries are dried with their pulp and skin intact, allowing intensely fruity sensory profiles to develop.

In this lot, the natural processing contributes to a profile dominated by blackberry and wild strawberry, accompanied by a sweet and creamy sensation reminiscent of blueberry yoghurt.

Sensory Profile

On the cup, we find notes of blackberry, wild strawberry, and blueberry yoghurt.

Blackberry appears from the very first moment, bringing an intense dark fruit character and a juicy sensation.

Wild strawberry develops in the middle of the cup, adding a delicate and fruity sweetness that complements the blackberry notes.

Finally, blueberry yoghurt defines the finish, with a smooth and creamy sensation reminiscent of blueberry yoghurt.

The result is a sweet, fruity, and balanced coffee, with a combination of red fruits and a pleasant texture.

DAK Coffee Roasters has developed it as a filter roast, ideal for filter methods, although it is also an excellent option for modern espresso, especially for those seeking intensely fruity profiles.

Dak was born from a true passion for coffee and a desire to embark on a journey of endless discoveries. We are located in Amsterdam.

We select our coffees based on their unique tasting profiles and, of course, being 100% traceable. We partner with importers who share our values and roast each of our coffees carefully to bring out the best flavors they have to offer.

We roast on an IMF machine that provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to develop properly in a shorter time. The result is clean, bright, and sweet coffees.