Ethiopia - Duwencho G/H/D Bunna Amrach - Anaerobic Natural (CoE 2021 #2 Farm)
The fragrance of dried fruits can evoke notes of mango, passion fruit, and peach, while upon entering, one may sense the presence of Ai Wen mango (thai), grapes, and peaches. On the main flavor profile, the sweetness of fruit wine and strawberry fudge takes center stage, with a subtle, lingering finish of bergamot that is both sweet and satisfying.
The Duwencho G/H/D Bunna Amrach is a union of 116 coffee farmers established in early 2021 in Dawancho kebele, Arbegona woreda, located in the ultra-high altitude region of Arbe Guna zone in the Sidama region. The average altitude of the region is 2300 masl, and the coffee produced is of the 74110 variety, grown through organic farming practices, resulting in a unique and aromatic flavor profile.
Mulugeta Muntasha, a coffee supplier with 17 years of experience, founded the union after working with 100 other farmers from Arbegona. The union annually produces around 60 tons of natural processed coffee, which is then sent to local trading houses in Addis Ababa and Hawassa.
Due to the recent change in Ethiopian government regulations, traders are now able to move and export coffee without going through the Ethiopian Commodity Exchange (ECX). The Duwencho union is taking advantage of this to introduce its microlots and coffee to the international market and showcase that Ethiopia has more to offer than just Yigarcheffe, Guji, and Sidama coffees.
Despite facing financial difficulties and challenges posed by the pandemic, the union sent its coffee samples to the 2021 CoE, where its natural processed coffee from Dawencho was ranked second. This achievement allowed the union to sell its lot at USD 53.60 per pound and expedite its international business growth.
The farmers selectively handpick ripe cherry and deliver it to the Duwancho washing station, where the cherry is visually inspected and only fully ripe cherry is accepted for anaerobic fermentation. The cherry is then tightly packed in GrainPro bags and sealed shut, fermenting for 24 to 36 hours without oxygen. After fermentation, the cherry is carefully removed from the bags and dried in direct sunlight on raised beds for 2 to 3 weeks, with workers frequently turning the cherry to promote even drying.
Variety : 74110
Altitude : 2300 masl
Process : Anaerobic Natural
Origin: Duwancho, Arbegona