Ethiopia
Duromina
2015

Washed, Dried On Raised Beds process 1274, Ethiopian Heirloom

Flavour: dried apricot, mandarin, bergamot

Body: Acidity:

Duromina is a relatively new cooperative in the Jimma region of Ethiopia. The name roughly translates as “to improve their lives” in the Afan Oromo language.

Farmers cultivate their coffee in small homesteads and on hillsides under the shade of dense canopies provided by indigenous Acacia trees. There is no use of chemicals for their coffee, making it completely natural.

Sorting the wet parchment at Duromina. Photo: Nordic Approach

The wet mill sources most of its water from a nearby uncontaminated river, with their supply fed by gravity. Waste water from processing is treated through planted vetiver grass and two large dugout lagoons. The pulp created during processing is mixed with soil to create compost and can be used as fertiliser.

Technoserve

Before establishing the Duromina cooperative, farmers had to transport their coffee crops to a wetmill on the other side of a valley, crossing a river which regularly flooded in harvest season. The quality of the farmer's crops was greatly reduced due to delays reaching the mill, sometimes forcing them to sell their crop unprocessed and at greatly reduced prices.

Like Nano Chala, the Duromina cooperative is a success story for the not-for-profit organisation Technoserve, who helped secure the funding and training necessary for the wetmill in 2010.

This change meant farmers no longer needed transportation to reach a mill, or were forced to sell unprocessed beans for a lower price. Just a year later in 2011, Duromina’s coffee was voted the best coffee in all of Africa.

Soon major international coffee roasters came to the Duromina, meeting with coffee farmers and paying an premium of at least 65% over the international commodity price.

The farmers used this additional income to improve their homes, expand the local school, and build a bridge to connect their village with the larger communities and markets across the river: they’re bringing their whole community with them on the journey out of poverty

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Sourcing and ingredients

100% 1274, Ethiopian Heirloom coffee beans, provided by Silo/Nordic Approach and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

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: Duromina Cooperative
Country: Ethiopia
Region: Goma, Agaro District, Jimma Zone
Altitude: 1950m above sea level
Varietals: 1274, Ethiopian Heirloom
Process: Washed, Dried On Raised Beds
Body: Light
Acidity: Balanced
Tasting notes: Dried apricot, mandarin, bergamot
Roast style: Omni (filter + espresso)

Varietals

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

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…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed, Dried On Raised Beds process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.