Ethiopia Dry Process Illubabor Dabi

Dabi has cooked fruit and rustic earth notes, flavor accents include dried berry, cantaloupe, musky cherimoya, and canned plums. Bittersweet and earth-toned chocolate at Full City along with big berry character. City+ to Full City+. Good espresso.

In stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-Dried
Arrival date September 2018 Arrival
Lot size 150
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade 3
Appearance .9 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This coffee comes from Dabi, a cooperative coffee wet mill within the greater zone of Illubabor, western Ethiopia. The coffee site sits at around 1800 meters, and coffee is collected from farms as low as 1700 meters (not "low" by any means) and as high as 2200 meters above sea level. The cooperative was started some 50 years ago, and under the more recent direction of Technoserve were able to construct a brand new wet mill in 2010 and overhaul agronomical practices in order to produce a higher quality product that commands a higher premium for the farmers (they measured a 50% increase in farmer payments from the year prior after building the new mill). There are roughly 1000 farmers who are members of Dabi, and coffee is planted over a spread of nearly 1400 hectares of land. This is a dry process lot, meaning the whole cherry, seed and all, is simply laid to dry on raised drying beds for roughly 20 days before removing the dried outer layer with hulling equipment. Dried process coffees can be fruit forward, bodied, and acidity often muted. All three ring true for this lot. 

Dabi's rustic character puts it in a category of naturals that are much closer to a classic Harrar, than say, the more pristine Yirga Cheffe and Guji coffees of the last few years. Fruited notes and underlying sweetness are pronounced beneath a haze of a rustic earth-toned aroma. At City+ the brewed coffee yields big berry notes that are perhaps a bit muddled at this stage, but are somewhere in the blackberry/blueberry flavor matrix. The cooling coffee has much in the way of cooked fruit intimations, berry being the most obvious, but others to note include cantaloupe, musky chermioya, and canned plums. Full City roasts produce a bittersweet and fruited cup profile, and like the lighter end of the roast spectrum, is replete with foresty earth tones, and a leathery note. I like this coffee on it's own, but it's also one to consider for adding wilder fruit accents and body to a blend. It won't dissappoint those looking for a fruit forward single origin espresso too,