Duwancho, Ethiopia

Duwancho, a native fruit of Keramo, Sidama, inspires the coffee named after it, celebrated for its fruity notes. Sourced from 279 Daye Bensa farmers in Keramo village, this limited micro-lot prioritises quality over quantity.

Upon arrival at the washing station, cherries are meticulously sorted by floating to ensure only the ripest ones are selected. Drying on African raised beds for 13-15 days guarantees uniformity.

Daye Bensa’s community-focused approach rewards farmers for consistent quality and volume, promoting traceability and supporting local development initiatives.

Optimal roast

Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso. Simply adjust your brew ratios to suit your taste.

Our recommendation

Please visit our brew guides for detailed information on how to brew your coffee. Additionally, if you would like to ask for a bit of extra help, we always welcome questions via email or Instagram where we can try and help you by text.