Dari – Filter coffee from Ethiopia

Unfortunately, this coffee is 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," we said during the tasting. And indeed: The Dari brings along those “classic” blueberry notes from the Guji zone, which are complemented by aromas of nectarine and black tea. The coffee is extremely multi-layered, 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

Producer: Smallholder farmers 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 purchased this coffee through Falcon Coffee, who work with Bashura Abiyot, the founder of Buno General Trading. Buno invested heavily in the community, paid premiums for high quality, and provided interest-free pre-financing for the producers' harvest. Dari is the name of the washing station where the producers deliver their coffee cherries. The coffee is then either depulped or processed as a dry coffee.

Why does the coffee taste the way it does?

In Ethiopia, we find the highest diversity of coffee varieties. While they have been cataloged in recent years, there are still varieties whose origins cannot be assigned. What they all have in common is that they likely possess the most complex aromas. The dry post-harvest process gives this already complex coffee a bit more weight, and the roasting adds a slightly caramel-like sweetness.

Why did we buy this coffee?

This year, we searched longer until we found an Ethiopian natural that we could identify with. In the third round of tastings, the Dari stood out; it brought a smile to our faces with its “classic” blueberry notes, while simultaneously being as delicate and long-lasting and perfumed as few coffees this season.

How do we roast this coffee?

We roast the coffee in a 12.5kg batch in our 30kg Giesen roaster for 9 minutes with a development time of 60 seconds. We start the roast with 60% energy and gradually throttle the gas after four minutes. After the first crack, we set the energy input to a minimum and let the coffee finish itself off.