Red Grape, Chocolate, Grapefruit.
Winey, Refreshing, Syrupy.

Dembi showcases everything that we love about Ethiopian coffee. It is grown at astounding altitude in the fertile soils of the Sidama highlands. This environment helps the coffee ripen more slowly due to the cool temperatures as well as over 100 inches of annual rainfall. The distinctive flavor profile of Dembi comes to fruition through the meticulous natural process method of the 1,200 farmers that contribute to this lot. The coffee is dried for 18 days under shade, down to 11% moisture content, and then rested for four weeks before being hulled. These steps result in a cup that is full of syrupy, winey, and juicy grape jam flavors with a consistent undercurrent of dark chocolate and a hint of citrus through the finish. This coffee makes an exceptional single origin espresso for those that enjoy fruit forward natural process coffees.

COUNTRY: Ethiopia

PRODUCERS: 1200 Smallholder Farmers- Dembi

REGION: Sidama

ELEVATION: 8000 ft

PROCESS: Natural

VARIETALS: Heirloom Ethiopia

This coffee is best 15-30 days after it was roasted when brewed as espresso, and 12-25 days when brewed as non-espresso.