Ethiopia Agaro Duromina

WHY WE LOVE IT: This coffee brings both pronounced acidity and round dried fruit  notes not often associated with Ethiopian coffee.

REGION: Agaro

PROCESSING METHOD: Washed

ALTITUDE: 1,850 - 1,980 m

VARIETY: Ethiopian Landraces

This cup offers notes of honeydew melon and white peach-like acidity, along with a deeper sweetness reminiscent of raisin and cola. We have found that after just a few days of rest, this coffee's principal flavors intensify dramatically.

DISCOVER MORE

The Agaro region has one of the earliest growing seasons and earliest coffee harvests in Ethiopia. Coffees from Agaro can actually "bloom" and continue developing in flavor complexity for up to six months after arrival (although, in our experience, they rarely last that long because we simply can't stop drinking them).

Within the Oromia Region of western Ethiopia, producers from the Qadamessa community bring their coffee to the Duromina washing station in Agaro, located in the Gomma District. After the cherries are mechanically pulped, the coffee is fermented overnight in tanks before being transferred to raised beds, where it is dried over the next week while being turned frequently.

The higher elevation of the Gomma Woreda District, where Qadamessa is located, typically receives more precipitation and features sandy loam soil that retains rainfall well, creating fertile growing conditions for the area's coffee trees.

Sourced from the Qadamessa community in the Agaro region, this Ethiopia Agaro Duromina is a testament to the distinct character of Ethiopia · Agaro. The coffee is comprised of Ethiopian Landraces and undergoes a washed process, a method often utilized to highlight the inherent clarity and acidity of the bean. Roasted by Kaldi's Coffee Roasting Co., this lot presents a nuanced profile featuring honeydew melon, white peach, raisin, and cola.

Washed coffees from this region are frequently celebrated for their bright, clean profiles, which contrast with the heavier fruit notes often found in natural-processed coffees. When evaluating these specific flavor descriptors, referencing a flavor wheel can be a helpful tool for identifying the subtle transitions between the stone fruit and sweet, carbonated notes present in the cup. Grown at an elevation of 1850-1980 masl, this selection offers a refined look at the traditional processing techniques practiced by the Qadamessa community.