Yega Xuefei Dumeso Coffee Bean Grade introduction how is the flavor of coffee bean Dumeso?

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Producing area: Yega Xuefei Dumerso

Altitude: 2000-2200 m

Treatment method: solarization treatment

Grade: G1

Annual rainfall: 1400-1800mm

Soil: reddish brown

Harvest time: October of each year to February of the following year

Variety: Typica & Heirloom native species

Flavor: dried fruit, citrus orange notes, sweetness, good cleanliness balance, black tea tail, soft and smooth, with berry flavor at the end

Dumerso is located in a small producing area southeast of Yejassefi, where coffee beans are harvested from local small coffee farmers. Many small coffee farmers are gathered to form the Dumeso Cooperative (Dumerso Coop.) The cooperative 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 co-operative will hold an election to elect the executive committee, make decisions on the procurement of new equipment, exchange business information with members and the mode of payment for transactions, and so on. 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 co-operative frees its farmers from the low-price exploitation of the purchasers. When the economy is in trouble, the co-operative provides loan assistance, which is very positive for both the farmers and the coffee production.

Dumeso Cooperative has its own water washing plant, which has a high level of coffee flavor performance in the field of water washing treatment. The main local production mode is that small coffee farmers will harvest red fruits and send them directly to the cooperative water washing plant for unified treatment. In 1970, Ethiopia began to introduce water washing technology. After screening and grading red cherry color coffee fruits, the water washing plant directly removed the peel to wash and ferment. After washing, the raw beans with shells were placed on the scaffolding for natural exposure and the humidity was less than 12%. It will be sent directly to the Ethiopian Commodity Exchange (ECX) warehouse in Awassa. Beans that are cup-tested, graded and quantity usually washed are stored in the form of shell beans and will not be shelled until they are exported.