ETHIOPIA - DAREkI - NATURAL Skip to content


Regular price €19,00

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The "WOW" effect of this Ethiopian Specialty coffee is guaranteed! It comes from the Guji area and is destined to be one of the best coffees of this period. With notes of fresh flowers and in particular Violets, very sweet, balanced and with a present but moderate acidity, a velvety and enveloping body. The classic coffee that you never want to finish drinking!


GCB Score: 87.25 points out of 100

Sensory profile: Aromatic and smooth

Taste & Body: Moderate but complex acidity, sweet and velvety, medium body

Aromatic Notes: Violet, floral, cherry

Package weight 250g
Origin Ethiopia
Area Guji
Cooperative/Farm Dareki
Microlot Gr. 1
Altitude 1900-2100m
Variety Autochthonous variety
Process Natural
Moisture 10,3%




The station, known as Darerki, is strategically located in the picturesque Western Guji region. Burno Trading has earned a reputation for exporting high quality coffee and its commitment to community development is exemplified by the establishment of a school near the station, benefiting the entire local community and adjacent washing stations .
This batch constitutes a portion of the coffee production from one of the esteemed washing stations, owned and meticulously managed by Mr. Abioty, who is also the founder of Burno Trading.
On the green hills surrounding the village, coffee producers cultivate their plants with great care. The rich and fertile soils, adorned with local trees such as Cordia Africana, Acacia and Albizzia, provide a favorable environment for coffee cultivation, ensuring a distinctive and valuable yield.

To support local producers and improve their farming practices, they have diligently assembled a dedicated field team. This team is committed to imparting essential agricultural techniques and creating strong connections with coffee producers, promoting a spirit of collaboration and continuous improvement.

Recognizing the efforts of contributing producers, Burno Trading grants an additional premium for each kilogram of fully ripe cherries delivered during the low harvest season. This incentive system encourages producers to be patient and supply only the best quality cherries, thus promoting superior coffee production.

Understanding the seasonal financial constraints that growers face, Burno Trading extends a unique interest-free financial credit line during the off-season to meet harvest-related expenses. The loans granted are subsequently deducted from payments for the delivery of the cherries, ensuring a mutually beneficial arrangement for the growers and the company.

In conclusion, Burno Trading, under the capable management of Abioty, continues to deliver on its commitment to providing exceptional coffee, while promoting community development and supporting local farmers in their pursuit of excellence. Through its various initiatives, the company has emerged as a beacon of sustainable and responsible coffee production in the region.


The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find. 
The following costs must then be added to the Farmgate price before arriving at the roasting plant: 

  • Packaging costs
  • Handling costs at origin
  • Logistics costs (shipping and customs duties)
  • Handling charges on arrival
  • Costs of customs clearance and phytosanitary controls in Europe
  • Internal transport costs 

How to choose:


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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
come scegliere il miglior caffè in base alla tostatura


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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee


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Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 7 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, soprattutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.

P.S. i nostri sacchetti sono tutti confezionati con sotto vuoto e aggiunta di Azoto, che prolunga la durata potenziale del prodotto.

How to:


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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable

Macchina espresso specialty coffee


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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee


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Filter or Chemex coffee requires precision in timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee


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The Aeropress requires some precision rules:

  • Quality coffee
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 2-3 minutes
Aeropress best specialty coffee


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There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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