• Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho
  • Ethiopia Duwancho

Ethiopia Duwancho

Regular price 36.00 лв
Unit price per
Tax included.
Size

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Flavor Profile

FLORAL | JASMINE | RASPBERRY | ORANGE

Origin

Origin – Ethiopia
Region – Sidamo Arbegona
Producer - Testi Coffee
Washing Station - Duwancho Washing Station
Variety – Heirloom
Processing – Washed Premium
Altitude – 1900m-2150m
Crop year - 2025
Cupping Score – 88
•OMNI ROAST•

Description

Duwancho is a privately-owned washing station that is located in the Arbegona woreda (administrative district) in Ethiopia’s Sidama zone. The washing station is found in the kebele (local village) of Chericho. The washing station is one of 26 owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis.

Sitting at 2,250m above sea level, Duwancho produces exceptional washed, natural and special preparation lots. The site was built by Testi in 2021 as a ‘premium’ facility, and selected for its natural advantages – including its high elevation, the surrounding region’s characteristics and access to fresh, clean water. By choosing sites in areas favoured with great growing conditions and paying premiums for properly harvested fruit, Testi ensures they only receive extremely high quality cherry, resulting in outstanding complexity and distinction in the resulting cup.

Processing

Fermentation:
At the washing station, cherries are preselected. They are then immersed
in a water tank to remove floaters, unripe, overripe, and defective
cherries. After removing the floaters, the cherries are pulped and
undergo a wet fermentation process in tanks for 48 hours.

Drying Method:
After fermentation, the parchment is dried on African raised beds for 21 days.


Improved Process:
This coffee is part of an improved process project. This procedure
involves a fermentation period of 48 hours, during which the old water
is replaced with fresh, cold water every 24 hours. The fermentation took
place at a very slow rate with an ambient temperature ranging from 20.5
to 21°C over the two days.

Premium:
This is a Day Lot. For this lot, a collaboration with 10 farmers was
intensified. Every step, from picking and storage to processing at the
washing station, is meticulously tracked and monitored. This level of
detail is a true rarity in Ethiopia.