Named after the area in which this coffee originated from we bring you the Dambi Udo. This particular coffee has been grown from farms as high as 2100 masl by young farmers who are keen to leave their stamp within Africa’s highly decorated coffee ensemble. Farmers efforts are further rewarded with bonus payouts for picking the ripest of coffee cherries to ensure the utmost quality.
GUJI ZONE
The Dambi Udo although still a newly developed coffee area is located within the famed Guji zone. An area known for producing some of the best coffees in the world due to their varietals, location and processes. It is known for producing consistently flavourful coffees that showcase a tasting palate of berries with floral undertones.
Can you taste it?
The Dambi Udo showcases trademark Guji flavours with tasting notes of blueberry and strawberry compote over scented florals. Naturally processed these flavours are further enhanced with a winter berry funk, resulting in a bright, complex and jammy coffee.
Our recommendation
African coffees are known for their brightness and extremely fruity nature. Black coffees accentuate this, particularly as a pour over filter or as long black for espresso based drinks. Due to the delicate floral qualities, we recommend trying this one black so that these are preserved, but of course, there are still many who prefer this type of coffee in milk etc, so to each their own!
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.
Jeffrey –
Another great Ethiopian.
Richard –
Seen a few places that sell the Dambi but this was by far the best. Think they roast it differently…great taste of tropical jam!