Ethiopia Dambi Uddo: Sample Coffee Roasters

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.

Sourcing and ingredients

100% 74110, 74112 coffee beans, provided by Condesa and roasted by us on Gadigal land / Sydney.

Country grade: Grade 1 (Ethiopia) ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Elema Notiye
Farm/Coop: Dambi Uddo Industry
Country: Ethiopia
Region: Suke Worekata, Shakkisso, Guji
Altitude: 2200m above sea level
Varietals: 74110, 74112
Process: natural
Harvested: December 2024
Body
Acidity
Tasting notes: Berries, chocolate, and fruit cake.
Roast style: Espresso (black + milk drinks)

Varietals

74110 varietal

74112 varietal

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.