Dawencho Anaerobic

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.

Shipping & Delivery

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