Duwancho - Ethiopia {Heirloom - Natural}

Technical Sheet

Roaster: Kima Coffee
Origin: Keramo Village, Bensa, Sidama, Ethiopia
Producer: Smallholder farmers from Keramo
Processing Station: Keramo
Project: Daye Bensa Coffee
Variety: Heirloom
Process: Natural
Drying: African raised beds for 14–18 days
Altitude: 2,100–2,200 masl
Tasting Notes: Stone Fruits · Tropical Fruits · Citrus · Floral
Format: 250g
Roast: Omni Light
Ideal for: Filter and Espresso

Why we like it: A high-altitude Ethiopian natural that combines notes of stone fruits, tropical fruits, citrus, and floral. Its Keramo origin and the work of Daye Bensa provide a deeper understanding of the identity of this Sidama coffee.

Who should buy it: Ideal for those who enjoy natural Ethiopian coffees, fruity and floral profiles, and Heirloom varieties. A great choice for exploring Sidama coffees in both filter and espresso.

Duwancho is a natural coffee from Keramo Village, in the Bensa mountains within the Sidama region of Ethiopia. Grown at an altitude between 2,100 and 2,200 meters, this lot of Heirloom varieties presents a profile with notes of stone fruits, tropical fruits, citrus, and floral.

Keramo Village and Daye Bensa Coffee

Keramo is a coffee-growing community made up of smallholder farmers who cultivate and harvest their own cherries before delivering them to the local processing station.

The station is part of Daye Bensa Coffee, a project founded in 2006 by brothers Asefa and Mulugeta Dukamo. Their work has improved traceability and helped keep coffees from communities such as Keramo, Bombe, and Shantawene differentiated.

The high altitude of Keramo favors the slow maturation of the cherries and the development of dense beans. Producers mainly cultivate local Ethiopian varieties, generally known as Heirloom.

Natural Process

After the harvesting and selection of the ripe cherries, they are spread out on raised African beds, where they remain for approximately 14 to 18 days.

During drying, the cherries are regularly turned to promote constant ventilation and uniform moisture loss.

Once the process is complete, the coffee is hulled to remove the dried skin and pulp. It is subsequently transported to Addis Ababa, where the final selection and preparation are carried out before export.

Sensory Profile

Duwancho presents a profile that combines stone fruits, tropical fruits, citrus, and floral, reflecting the characteristics of this natural coffee from Sidama.

Roasted by Kima Coffee in Malaga with an omni light profile, it is available in a 250g format for filter and espresso preparations.

Coming soon...