Dumerso - Anaerobic Natural

Regular price $24.00

ROAST | LIGHT MEDIUM

ORIGIN | YIRGACHEFFE, GEDEO, ETHIOPIA

NOTES | FLORAL, PEACH GUMMIES, LYCHEE, RED GRAPE

Led by sisters Hirut and Mahder Birhanu, Dumerso is a family endeavor that has proved itself resilient and steadfast in the face of several real challenges over the past twelve years. Back in 2017, Dumerso's flagship washing station was looted and destroyed (along with more than 40 others) in the wake of rising racial tensions. That same season, the Gedeo Zone in which Dumerso is located experienced record low nightly temperatures, causing frost to decimate the harvest that year. 

In the wake of all of this, thirty washing stations were deemed irreparable for the washed coffee season, and four processors abandoned their coffee businesses altogether. But the Birhanu sisters forged on. Today, the Dumerso site employs 14 year-round workers and more than 400 during the harvest season - 95% of which are women! Over 650 farmers from nearby communities supply coffee cherries to Dumerso's washing station, legitimately anchoring them as the lifeblood of the Gedeo community. Throughout their rebuilding and restructuring, Dumerso has honed in on one thing in particular: perfecting their processing methods. 

This lot from Dumerso was processed using anaerobic fermentation, or, more specifically, their very own Limited Oxygen Process. During this process, an additional fermentation step is added after the cherries are hand sorted: the hand-sorted cherries are bagged and tied off in fresh GrainPro bags and stored in a shaded area for a fermentation cycle. During the course of this carefully timed cycle, oxygen becomes limited within the environment of the GrainPro bags, and the resulting fermentation is of a pseudo-spontaneous nature, meaning that it is impacted by naturally occurring environmental yeasts. By using this method, Dumerso's goal is to intensify the clarity of these coffees and boost their intrinsic fruit notes and sweetness.

We have to say: we think they nailed it! This lot from Dumerso is delightfully floral and intensely fruity, with notes that reminded us of peach gummies, lychee, and red grape. It accomplishes these flavors without being distinctly "boozy" in its character, leaving you with a pleasantly sweet and refreshing cup that hits all the high notes of that classic Yirgacheffe profile.

Producers or Washing Station | Dumerso Washing Station

Farm | Various

Process | Anaerobic Natural

Variety | Various

Elevation | 1880-2200 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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