Origin: Ethiopia
Region: Agaro
District: Gomma
Altitude: 1900
Drying: 6-8 Days on Raised Beds
Process: Washed
 
 
 
Duromina is sourced from 400 smallholder farmers in Ethiopia’s Agaro region in Oromia in the Jimma zone. All coffees bloom over a period of weeks or months, but Agaros are special, continuing to open up for 6+ months after arrival and peaking in flavor for a
magically long period post-arrival.  Processing is beyond meticulous in Agaro. After Penagos processing equipment mechanically removes most of the fruit and mucilage from the seeds, they soak overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surface so that the coffees are perfectly clean by the time they hit the drying beds for the 8+ days they’ll need to dry. Like the rest of Ethiopia, Jimma is divided into several woredas (districts) and kebeles (communities) with washing stations throughout—each offering unique terroir. The Gomma woreda is one of them, and within it lies the Qadamessa kebele, home to the Duromina washing station.
In the Duromina washing station, the coffees are washed and mechanically depulped, then soaked overnight. After fermentation, coffee is dried for 6 to 8 hours a day over 6 to 8 days on raised beds, with frequent turning for even drying. Qadamessa is characterized by high rainfall distributed across the whole growing season. The harvest season usually goes from mid October to late January and the farms are located in soaring altitudes that range from 1850-1980 masl. The community’s main source of income is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. Qadamessa’s producers intercrop using false banana trees and maize for shade, selecting based on the age of the coffee plant and its other needs. Their soil is a highly fertile sandy loam with great water retention and drainage. It’s self-sufficient with proper planting practices and doesn’t require
fertilizer to produce spectacular quality.