Ethiopia Yegashafi-Dumeso Cooperative G2 Coffee Bean Dumerso Cooperatives

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Ethiopia Yirgacheffe Dumerso Cooperatives G2

From the Yega Xuefei region, which has a place in the boutique coffee market.

Dumeso (Dumerso) is a sub-small production area located in the southeast of Yejashafi. The coffee beans are harvested from local coffee farmers. It is a collection of a large number of small coffee farmers to form the Dumeso Cooperative (Dumerso Coop.), which was founded in 1975 and joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) Cooperative Union as one of its 305 members. The Dumeso Cooperative has 2254 members of coffee farmers who cultivate an average of less than 4 hectares of coffee at an altitude of about 2000-2200 meters. Coffee varieties are mainly a mixture of Typica and Heirloom (local native species). Every one or two years, members of the cooperative will vote in an election to elect an executive committee, and the executive committee can decide on the purchase of new equipment, exchange business information with members, and how to pay for transactions. In addition, YCFCU will also assign professional managers to cooperatives to provide guidance and advice on harvest, production and other procedures, so as to increase production and improve quality. The establishment of the cooperative allows its farmers to avoid low-cost exploitation by purchasers, and when the economy is in trouble, the cooperative can also provide loan assistance, which is very positive for both farmers and coffee production. The Dumeso Cooperative has its own water treatment plant and has always shown a high level of coffee flavor in the field of washing treatment. The main local production mode is that small coffee farmers will harvest red fruits and send them directly to the water washing plant of the cooperative for unified treatment. In the 1970s, Ethiopia began to introduce water washing technology. After screening and grading red cherry color coffee fruits, the water washing plant directly removed the peel and washed and fermented the coffee. After washing, the raw beans with shells were placed on the scaffolding for natural exposure and the humidity reached 12% or less, which would be sent directly to the Ethiopian Commodity Exchange (ECX) warehouse in Awassa. After cup testing, grading and quantity auction, usually washed beans are stored in the form of shell beans, and shelling work is not carried out until they are exported.

Taste description: floral aromas, lemon features, good balance.

36 aromas of coffee: potato, tree, rose, coffee, lemon and citrus, apple, maple syrup