|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
The coffee was produced at Damo Washing Station in the Sidamo region of Ethiopia. Damo receives ripe coffee cherries from 381 nearby farmers, and is well equipped to process coffee in a variety of ways. The facilities include eco-friendly depulping and pressure sorting machinery dedicated to washed coffee, African drying beds and fermentation tanks for anaerobic processing.
The station also has a compost system and dedicated sanitation station, and provides paid work for 100 people. The fermentation tanks are purposely built in the shade, to ensure better working conditions for their people, but also to protect the cherries from rain, direct sunlight and heat. This microlot was processed anaerobically, whereby the coffee was fermented in a sealed environment (without oxygen) for 36 hours, and then sun dried for 14-21 days.
The lot is made up of three different Ethiopian varieties - 74110/74112/74158. Historically, all coffee in Ethiopia has been classed as “heirloom”, however since the 1970s, lots of research has gone into researching, collecting, characterizing, conserving and developing Ethiopian varietals. The names starting with “74” indicate that the varietal was cataloged in 1974. The proceeding numbers further specify the variety.
74110 has become one of the most famous and widely propagated varieties in Ethiopia and is known for its floral and citrus flavour profile. 74112 is another extremely popular variety, prized for its high resistance to Coffee Berry Disease (CBD). 74158 also shows great resistance to CBD, and also has a tendency to produce a lot of fruit.
These varietals come together to form this excellent lot, and, along with the anaerobic processing method, produce an extremely complex and intense flavour profile. It’s sweet, juicy, and boozy with notes of tropical fruit, candied strawberries, fairy floss, rose, cherry liqueur and creamy milk chocolate.
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ETHIOPIA SIDAMO DAMO 100%
Anaerobic - 100% 74158 variety grown and hand picked at an altitude of 2260-2360 masl in Ethiopia's Sidamo region.
TROPICAL FRUIT, CANDIED STRAWBERRIES, FAIRY FLOSS, ROSE, CHERRY LIQUEUR, SWEET MILK CHOCOLATE.
We’ve created our filter recipes as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your manual brewing gear, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per fortnight
2 – 4 cups daily
500g per fortnight
6 – 8 cups daily
1kg per fortnight
Note – These guidelines use an estimate of 12–24 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through email@example.com and we’ll guide you along through the coffee journey.