Dimtu Tero Farm Washed - Ethiopia Espresso

€55,60/kg
Size
Grind

Also our Dimtu Tero has received a new roasting profile: now available as espresso with wonderful notes of blueberries, toffee and cherry. The Natural processing of this Heirloom variety makes the notes stand out particularly strong.

About the coffee

We have roasted our Dimtu Tero Washed beans for the fully automatic machine with wonderful notes of peach, toffee and Earl Grey. The natural processing of this heirloom variety makes the fruity notes stand out. You can, of course, prepare the coffee in your bialetti or espresso machine.

Our coffee comes from Odo Shakiso, Guji, located in the south of the country in the Oromia region near the Kenyan border. Even the basic quality of the coffees from this region is exceptional. As is so often the case in Ethiopia, the actual coffee cherries are a mix of several varieties that have prevailed in the region over the centuries. Selected local varieties such as Certo and Wolisho mix with ancient genetic coffee lines that still exist as wild trees. This is unique in the world. This is where coffee originated. More generally, these particular blends of Ethiopian coffees are called "Ethiopian Heirloom."

The soils in Guji are volcanic and rich in minerals. Ideal, therefore, for the demanding Arabica coffee plant.
The beans come from the Dimtu Tero Farm, whose founder and manager is Getachew Zeleke. And he has ambitious goals: he wants to take the leading role in quality, transparency and sustainability in Guji's coffee sector. And he is convinced that he will succeed in doing so with the smallholders from Odo Shikasu.
It is important to Getachewe that the smallholders he works with are partners at eye level and equal players within the value chain. Together, Getachewe and about 140 farmers from the villages of Tero, Jelewo Anona, Mancity and Hangadi have built a thriving and sustainable coffee community.

The smallholders who supply the Dimtu Tero Farm with coffee cherries receive, in addition to an above-average payment for their harvest, coffee seeds and equipment and thereby commit themselves to the ambition and motivation to grow and harvest the best coffee in the region.