Ethiopia Agaro Duromina

WHY WE LOVE IT: This coffee brings both pronounced acidity and round dried fruit notes not often associated with Ethiopian coffee. REGION: Agaro PROCESSING METHOD: Washed ALTITUDE: 1,850 - 1,980 m VARIETY: Ethiopian Landraces This cup offers notes of honeydew melon and white peach-like acidity, along with a deeper sweetness reminiscent of raisin and cola. We have found that after just a few days of rest, this coffee's principal flavors intensify dramatically. DISCOVER MORE The Agaro region has one of the earliest growing seasons and earliest coffee harvests in Ethiopia. Coffees from Agaro can actually "bloom" and continue developing in flavor complexity for up to six months after arrival (although, in our experience, they rarely last that long because we simply can't stop drinking them). Within the Oromia Region of western Ethiopia, producers from the Qadamessa community bring their coffee to the Duromina washing station in Agaro, located in the Gomma District. After the cherries are mechanically pulped, the coffee is fermented overnight in tanks before being transferred to raised beds, where it is dried over the next week while being turned frequently. The higher elevation of the Gomma Woreda District, where Qadamessa is located, typically receives more precipitation and features sandy loam soil that retains rainfall well, creating fertile growing conditions for the area's coffee trees.