Washed Ethiopian coffees are some of the most beloved coffees around. Known for their fruit forward tasting notes, but balanced enough to satisfy any palette. This organic certified coffee comes from Damo village in Sidama, Ethiopia which could be considered the Bourdeaux of coffee growing regions.
Where is it from?
The Damo Village washing station sits deep in the coffee growing region of Sidama, Ethiopia. It’s a relatively new facility built by Asefa Dukamo Korma. Damo operates in a standard fashion with washed and natural process coffees, but is cleaner and better kept than most sites. Cherries are taken in a shaded hut with woven bamboo walls, producers receiving payment that is 20-30% more than the average amount. Once received, the cherries enter their process and eventually make their way to drying beds and then—once the on-site moisture meter is used to verify the moisture content of the dried parchment and dried cherries—to the carefully-locked, very clean storehouse with its cerulean door. It is small, well managed and conveniently located in a unique microclimate to the area. These factors lend to producing stellar top lot quality coffees from already inherently good coffee varieties in an ideal area.