Duwancho - fruity espresso from Ethiopia

Floral aromas, notes of stone fruits, and all with a soft texture. The Duwancho is great fun. The coffee is a day lot from the Arbegona district and is one of the most complex coffees we have drunk from Ethiopia in recent years.

Duwancho - Coffee Info

Origin: Ethiopia, Sidama Zone, Arbegona District, Duwancho

Producer: Faysel Abdosh

Varieties: Single Variety 74148 (Arabica)

Post-harvest process: depulped, fermented with water for 48 hours, dried

Arrived at the roastery: September 2024

All our coffee beans are shipped as whole beans.

This is how our David & Michel would prepare the Duwancho

Our David & Michel developed and optimized the recipe with the following equipment:

Water : total hardness 5 °dH, alkalinity 3 °dH

Mill: Niche Zero

Grinding degree: 16

Tell me more about Duwancho coffee

Every few years there are regions in Ethiopia that are discussed particularly hotly. Coffees from the region around Arbegona (eg Daye Bensa) have been successful at the Cup of Excellence in recent years. The coffees are particularly complex and have a very clear cup profile. In the village of Duwancho, Faysel Abdosh produces coffees that are made with great precision at the washing stations of the same name. Sebastian from Plotcoffee was there in the spring and sent us this coffee. We were totally in love.

Why did we buy Duwancho?

The coffee stood out on the tasting table. The body of the coffee was able to hold all the sensory impressions together. From hot to cold, the coffee was stable and became softer and softer. All the coffees on the table were carefully selected by Plotcoffee, who we use to buy the new coffees from Ethiopia. Ethiopia as a coffee country is not easy to understand - with Sebastian from Plotcoffee we have an expert in our environment and trust in his work. In a podcast with Philipp, Sebastian explains how coffee works in Ethiopia, which you can find here .

Why does Duwancho taste the way it tastes?

Washed coffees from Ethiopia often have a citrus character, can be floral and show notes ranging from stone fruit to tropical fruit. But this coffee convinced us above all because of its texture - we have rarely found the combination of floral notes and such a dense mouthfeel in coffees. The reason lies in the precision: the coffee is a day lot, all the cherries in this coffee come from the harvest of a single day. Each subsequent step was worked precisely: the coffee cherries were separated from unripe and overripe cherries in water and the water for the underwater fermentation was changed after 24 hours. Sebastian from Plotcoffee tells us that day lots are a real rarity in Ethiopia.

How do we roast Duwancho?

As a 20kg batch on our 30kg roaster. We roast the coffee in 11:25 minutes and develop it for 1:15 minutes (11%). After eight minutes we reduce the energy a little. After nine minutes we reduce massively, but keep 30% residual gas until the end of the roast, as the coffee releases a lot of energy during the development time.