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Ethiopia

Dawencho Anaerobic

Dawencho Anaerobic

Clear florals and ripe fruit in this lot from Mulugeta Muntasha’s award-winning Dawencho station in Bursa, Sidama

$30.00 USD
$30.00 USD
Size

About

Coffee Expression Dawencho has clear floral notes, followed by a rich and complex cup with notes of strawberry and violet.

Producer This lot was produced at Mulugeta Muntasha’s Dawencho station in Sidama, at incredibly high altitude.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Mulugeta Muntasha

Region Sidama

Altitude 2200 masl

Varietal Heirloom

Process Anaerobic

Harvest  December 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

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Mulugeta Muntasha

Mulugeta Muntasha grew up in the village of Bursa, located on the high plains of Harbegona in the Sidamo region. During Mulugeta’s childhood, not much coffee was grown around Bursa, so when he was old enough to work, he travelled to neighbouring Arsi to work as a truck driver, transporting coffee cherries from local farms to a private washing station. Mulugeta eventually started his own business, collecting cherry in Arsi and selling it on the local market.

Dawencho

In the intervening years, Bursa became a viable coffee region. Climate change has pushed the ideal conditions for quality coffee higher and higher in altitude, meaning the 2200+ masl altitudes found in Bursa were suddenly prime territory. Mulugeta moved home, and began work on his own project, a large farm and washing station that would become known as Dawencho. His years of experience quickly paid dividends; in the 2022 Cup of Excellence, 4 of the top 10 lots were processed at Dawencho, including the overall winner, grown by Mulugeta’s brother-in-law Legesse Botola.

This is our first year working with Mulugeta’s coffees, and his expertise in processing means we have been able to purchase several contrasting lots composed of cherries he purchases from local smallholder farmers, at dizzying altitudes often over 2300 masl. This anaerobic lot was one of the finest we tasted during this year’s rounds of cupping in Addis Ababa, with clear floral notes followed by a rich and complex cup with notes of strawberry and violet.

CoQua

The viability of these new regions is an interesting challenge for Ethiopia’s fast moving coffee industry. Providing agronomic support to the many new producers is vital in order to maintain the quality and iconic flavour profile of Ethiopian coffee. One of the driving forces behind this movement is CoQua, founded by Moata Raya and Ansha Yassin. Moata and Ansha previously worked together at international agricultural NGO Technoserve, and are experts in farming and farm management, as well as quality control and value chains. It was during their tenure that Technoserve supported the building of the Duromina, Nano Challa and Biftu Gudina cooperatives, which became iconic in the speciality industry around a decade ago. 

Now, it is Moata and Ansha’s turn to push Ethiopian coffee forward again, by supporting new coffee producers on the high plains of Sidamo, in areas where coffee wasn’t viable just a decade ago. They have begun their work in connecting these producers to relevant buyers, who can pay premium prices for their excellent quality. We are excited to be on this journey with CoQua, having been introduced last year through our American friends at Crop to Cup.

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