Duwancho, Espresso Ethiopia

Duwancho - Green Coffee Information

How we prepare Duwancho

An espresso from Ethiopia that captivates with its elegant, soft and floral character and allows a lot of leeway in extraction.

Recipes with the Maro and the Eureka Single Dose

Standard 9 Bar

With a brew ratio of 1:2.1 and 20g in, we emphasize the silky smooth texture of the coffee. Extracted in 23 seconds, we get a more vibrant cup with more edges, while at 28 seconds, the elegance is emphasized.

Flow profile

Brew ratio 1:2.1 with 20g in, 42 out in 32-35 seconds. The first 12 seconds with 3ml/sec flow, then switched to 9 bar. Highlights the incredibly smooth texture of the coffee, silky, sweet, balanced.

Why does Duwancho taste the way it does?

Washed coffees from Ethiopia often have a citrus character, can be floral, and show notes from stone fruit to tropical fruits. This year, the coffee particularly convinced us with its balance – we rarely experience the combination of such delicate aromas, incredibly balanced, slightly sparkling acidity, and a silky, dense texture. The reason lies in the precision: the coffee is a Day Lot, all cherries in this coffee come from a single day's harvest. Every subsequent step was carried out with precision: the coffee cherries were separated from unripe and overripe cherries in water, and the water for underwater fermentation was changed after 24 hours. Sebastian from Plotcoffee tells us that Day Lots are a real rarity in Ethiopia.

Tell me more about the Duwancho Espresso

Every few years, there are regions in Ethiopia that are particularly hotly debated. Coffees from the Arbegona region (e.g., from Daye Bensa) have repeatedly been successful at the Cup of Excellence in recent years. These coffees are particularly complex and show a very clear cup profile. In the village of Duwancho, Faysel Abdosh produces coffees at the washing station of the same name, which are made with extreme precision. Sebastian from Plotcoffee visited the site in spring and sent us this coffee. We were instantly smitten.

Why did we buy Duwancho?

The coffee stood out on the cupping table. The body of the coffee held all the sensory impressions together. From hot to cold, the coffee was stable and became increasingly smooth. All coffees on the table were carefully selected by Plotcoffee, with whom we source new coffees from Ethiopia. Ethiopia as a coffee country is not easy to navigate - with Sebastian from Plotcoffee, we have an expert in our network and trust his work. In a podcast with Philipp, Sebastian explains how coffee works in Ethiopia. You can find the episode here.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We roast the coffee through in 11:25 minutes and develop it for 1:15 minutes (11%). After eight minutes, we reduce the energy a bit. 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.

Import coffee details to Beanconqueror:

Import Bean