ETHIOPIA Natural BUNO DAMBI UDDO
(Photo Credit: sweetmarias.com)
(Pictured: Coffee Cherries laying out to dry at the coffee farm)
(Pictured: Coffee Cherries laying out to dry at the coffee farm)
Tasting Notes
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Processing
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Elevation
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Cultivar
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About this Farm
(From coffeeshrub.com)
- Dambi Uddo is the name of the town where this coffee is from, procured, and then processed at a privately run mill in Woreda Odo Shakiso, Western Guji. Elevation at the farms they buy cherry from range from 1850 to 2200 meters above sea level. Each lot they produce is made up of coffee from hundreds of different farmers in the region, most with only a few hundred coffee trees or less. You tend to see coffee intercropped with other fruits and vegetables, "false banana" being one the more common food staples to see planted in the region. The false banana plant has many uses, and is widely utilized for its starchy inners that are often fermented with yeast to make a bread ("kocho"), and the leaves can be transformed into roofs for houses, baskets, and more. Dry processing is the oldest coffee processing method still used, and involves drying the coffee bean and cherry whole. From pictures you see, you might think you can just dump the cherries to the beds and wait. This is not the case, and the best lots take a lot of preparation! The coffee has to be spread out to a layer depth of only a few centimeters, no more, in order to allow air flow. The coffee is turned hourly, or even more frequently, in order to facilitate even drying and keep the coffee from molding. It's not difficult, but requires constant attention. Workers continually pull out lower quality coffee in the form of physical defects and coffee that was not harvested at peak ripeness in order to cultivate Grade 1 quality.
How we Brew this Coffee
We use a Fellow Ode Grinder and V60 brewer for this method. If you use another brewer check out our brewing guide!
- We recommend you find your baseline of what most coffee's taste good to you at that specific grind setting, ratio, etc. On our Fellow Ode Grinder we usually grind our pour overs at 2.0 on this specific grinder. This coffee called for grinding at 2.2. So whatever your normal base line is, we recommend trying this coffee a little coarser.
- We use a 1:15 ratio of coffee to water, meaning we grind 25.7 grams of coffee to 360 grams of water. (12 oz worth of coffee)
- Boil water to 198 degrees, prewet filter then dump excess water into sink.
- Fill V6O with coffee (make sure all coffee is level) then start timer. Pour water in a circular motion from center to outside till you reach 50 grams. Wait 30 seconds.
- Pour in the center of the brewer with a steady flowrate every 50 grams then pause for about 5 seconds. Repeat this step (pouring in the middle of the coffee bed) till you reach 300 grams.
- Once you reach 300 grams, you want to be around the 1 minute 45 second mark. This last pour will be another circular pour from the middle of the coffee bed to the outside edge for 60 grams, breaking that top "crust" apart, reaching your final 360 grams. Swirl the brewer once to get all coffee off the sides of the brewer.
- That's it! Once the dripper finally stops, you want to be anywhere around the 2 minute 35 second mark to 3 minutes and 5 seconds. If you finish before that, try fining up the grind, alternatively if you finish longer than that, coarsen the grind.
What is a "Natural Process" Coffee?
(The coffee in this video is grown in Ethiopia, but the processing method is almost the same in any coffee growing region)
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What's all that info on the bag mean?
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From seed to cup
- Here's a short video on how coffee comes from the farmers all over the world to your cup!
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