Ethiopia
Dambi Uddo
(Espresso Roast)

Natural process 74110, 74112

Flavour: berries, chocolate, and fruit cake.

Body: Acidity:

In 2017, after spending several years in mining and local coffee supplying businesses, Ture Waji, Egata Alata, and Fedhesa Wedesa decided to partner and establish a coffee production, processing, and export business. Dambi Udo Agro Industry PLC is named after the name of one of the major coffee growing villages in Odo Shakiso county. The company was registered to operate in Suke Quto village of Odo Shakiso county in Eastern Guji Zone.

The first operation of the company was started in 2018 through the establishment of a natural coffee processing site and dry coffee milling machine in Suke Quto village. Besides these facilities, the company has already established a total of 80 hectares of coffee farms in Dambi Udo village in a specific area called Okolu. In general, there are a total of 123 smallholder coffee farmers from four villages (Dambi Udo, Hangadhi (Tima), Suke Quto and Sawana) who are registered as out-growers to supply red coffee cherries to Dambi Udo Agro Industry. All of the villages are characterized majorly (90%) by having semi forest coffee production systems.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso (best enjoyed black)

Roast style: espresso. We normally roast all our single origins omni, but there are some exceptions—this coffee is one of them! The roast profile leans to the darker side of the spectrum, but is still considered lighter when compared to other espresso roasts in the market.

Designed for espresso brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 10–42 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Recommended ratio: 1:2 to 1:2.2 in ~26-32 seconds

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For our espresso roasts, we recommend a coffee:yield ratio of 1:2 or 1:2.2:

Dose: 22g ground coffee
Yield: 46–48g espresso
Total brew time: ~26-32 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (espresso roast blends and single origins)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: +120 Growers
Farm/Coop: Dambi Udo Agro Industry PLC
Country: Ethiopia
Region: Odo Shakiso County, Eastern Guji
Altitude: 2200m above sea level
Varieties: 74110, 74112
Process: natural
Harvested: December 2024
Country grade: Grade 1 (Ethiopia)
Importer: Condesa
Body
Acidity
Tasting notes: Berries, chocolate, and fruit cake.
Roast style: Espresso (black + milk drinks)

Varieties

74110 variety

74112 variety

A varietal from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected it (alongside a few others)for its resistance to coffee berry disease.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.