Dari – filter coffee from Ethiopia

This coffee is unfortunately sold out, but we plan to have it back with the next harvest .

"Yes, that's what naturals from Ethiopia tasted like ten years ago," they say during the tasting. And indeed: The Dari brings with it the "classic" blueberry notes from the Guji zone, which are complemented by aromas of nectarine and black tea. The coffee is extremely complex, long-lasting and delicate. A highlight for the cold season.

Dari Coffee Info

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Origin: Dola, West Guji, Oromia

Producers: Small producers around the Dari Washing Station

Varieties: 74110,74112 & local varieties . 100% Arabica

Post-harvest process: dried in the cherry (natural)

Arrived at the roastery: November 2023

All our coffees are shipped as whole beans.

Tell me more about Dari

We bought this coffee through Falcon Coffee, which works with Bashura Abiyot, the founder of Buno General Trading. Buno invested a lot in the community, paid premiums for high quality and financed the producers' harvest interest-free. Dari is the name of the washing station where the producers deliver their coffee cherries. The coffee is then either pulped or processed as dry coffee.

Why does coffee taste the way it does?

In Ethiopia we find the greatest diversity of coffee varieties. In recent years they have been catalogued, but there are still varieties whose origin cannot be identified. What they have in common is that they probably have the most complex aromas. The dry post-harvest process gives the already complex coffee a little more weight and the roasting adds a slightly caramelly sweetness. 

Why did we buy this coffee?

This year we searched longer until we found a natural from Ethiopia that we could identify with. On the third attempt at a tasting round, the Dari stood out. Its "classic" blueberry notes brought a smile to our faces, but it was also as delicate and long-lastingly perfumed as few coffees this season.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch in the 30kg Giesen roaster for 9 minutes and a development time of 60 seconds. We start the roasting process with 60% energy and gradually reduce the gas after four minutes. After the first crack, we set the energy supply to a minimum and the coffee drives itself home.