ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
Load image into Gallery viewer, ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
Load image into Gallery viewer, ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
Load image into Gallery viewer, ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
Load image into Gallery viewer, ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
Load image into Gallery viewer, ETHIOPIA – GUJI – DANSE MORMORA – NATURAL
Load image into Gallery viewer, ETHIOPIA – GUJI – DANSE MORMORA – NATURAL

ETHIOPIA – GUJI – DANSE MORMORA – NATURAL

Regular price €15,50

Unit price per 

Roast:

Size:

only -13 left in stock

GCB Score: 87
 

Sensory profile: Sweet and long lasting
Aroma: Blueberry, rosehip
Taste & Body: Very balanced, with long lasting body
Notes: Bood orange, sugar cane

 

Weight  250g
Origin Ethiopia
Area Guji
Cooperative/Farm Danse Mormora
Microlot Gr. 1
Altitude 12200-2250m
Variety Bourbon
Process Natural
Humidity 10,9%
Density 734g/l

 

Danse Mormora, is located in the Guji area (one of our favorite areas in Ethiopia) and receives coffees from about 5000-6000 collectors in the area, in Ethiopia, it is really rare to find a coffee of a single Farmer because the average size of the land ownership is very small.
The coffee drupes that arrive in Danse Mormora are harvested at an altitude of about 2200m, which is very high and for this reason, the coffee is extremely dense and rich in aromas.
The drupes are harvested with three passages at different times, when they are perfectly ripe, only 100% of the ripe drupes are collected, the rest remains on the plain to ripen for the next pass.
After washing the outer skin for the selection of impurities, the drupes are placed on raised beds and stirred every half hour in the first few days, until they are perfectly dry in the following 18-22 days.
This lot is composed only of the local Bourbon variety, which is very rare as it is known, in Ethiopia.
Danse Mormoro is a young man who as a child, together with his family, brought the drupes to the station itself.
Today he is co-owner and manages it.
He loves coffee and has learned a lot over the years, they have both the classic local native varieties and the Bourbon variety that grows in the area (a little different from the Bourbon variety we are used to knowing).
Our importer, therefore, asked to be able to separate the Bourbons from the others, and therefore we are among the few who can offer the single variety.
After the selective harvesting by hand, the drupes are immersed in water to remove impurities and placed on African beds, to then be stirred every half hour, if the heat is excessive, the drupes are temporarily covered to reduce the heat and consequent drying.
The process takes between 18 and 22 days in total.
Once the right degree of humidity has been reached, the dried drupes are stored in Grainpro for about 2 weeks and then taken to peel near the village of Haro Lebetu.

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