Ethiopia — Duwancho

Ethiopia — Duwancho

Coffee processed at Gatta is sourced from neighbouring communities across Sidama's Bensa district, where elevations of 1920–2020 metres above sea level and cool temperatures slow cherry maturation, producing exceptionally dense, small beans. This extended development creates concentrated sweetness and remarkable complexity.

Only fully ripe cherries are selected before floating removes lower-density fruit, after which the coffee is dried on raised African beds for 14–18 days.

The result is a syrupy, fruit-forward cup with vibrant sweetness, delicate bergamot florals and impressive clarity.

Sourced from the Bensa district within the Sidama region, this Ethiopia — Duwancho lot is offered by Assembly Coffee. The coffee is processed using the natural method, a technique where the coffee cherry remains intact while drying, which often encourages a heavier body and pronounced fruit characteristics in the final cup.

In this specific offering, the profile is defined by a syrupy texture and vibrant sweetness, balanced by delicate bergamot florals. While natural-processed coffees are frequently noted for their fruit-forward intensity, this particular selection is distinguished by its impressive clarity. When evaluating such complex profiles, enthusiasts often refer to the flavor wheel to better identify the nuanced interplay between the floral aromatics and the underlying sweetness. Grown at an altitude of 1920-2020 masl, this coffee represents the distinct terroir of the Bensa district, showcasing the refined potential of Ethiopian heirloom varieties when handled with precision.