Ethiopia Duromina Lot #2

Ethiopia is one of those special origins that often sparks an eye opening experience for so many coffee drinkers. Most of us at Archetype have a definitive moment that involves that floral, bergamot laced, classic Ethi thing blowing our minds early on in our coffee journeys. We hope this first release of Ethiopia Duromina Lot #2 will be that same experience for all of our customers. 

Duromina is sourced from 400 smallholder farmers in Ethiopia’s Agaro region in Oromia in the Jimma zone. This is Red Fox's oldest sourcing relationship in Ethiopia and the earliest Ethiopian coffee they bring in each year. Coffees from Western Ethiopia have an earlier growing season. In the weeks following arrival, all coffees bloom over a period of weeks or months, but Agaros are special, continuing to open up for 6+ months after arrival and peaking in flavor for a magically long period post-arrival. We find it even more special that these coffees, which come in first, also hold up the longest.

Agaro coffees have always formed a core of the Red Fox menu, but our relationship there extends back far before Red Fox was born. Back in 2009 when Red Fox co-founder and CEO Aleco first traveled to meet with Agaro cooperatives, their coffees were flowing into the marketplace undifferentiated and undervalued. Once USAID’s Technoserve project, which focused on improving African coffee farmers’ lives by helping them get
better prices for their coffee, established these washing stations with brand-new processing equipment, Aleco saw the unique character of these coffees and invested in developing relationships with their producers, which have grown stronger to this day.

Processing is beyond meticulous in Agaro. After Penagos processing equipment mechanically removes most of the fruit and mucilage from the seeds, they soak overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surface so that the coffees are perfectly clean by the time they hit the drying beds for the 8+ days they’ll need to dry. Like the rest of Ethiopia, Jimma is divided into several woredas (districts) and kebeles (communities) with washing stations throughout—each
offering unique terroir. The Gomma Woreda is one of them, and within it lies the Qadamessa kebele, home to the Duromina washing station. In the Duromina washing station, the coffees are washed and mechanically depulped, then soaked overnight. After fermentation, coffee is dried for 6 to 8 hours a day over 6 to 8 days on raised beds, with frequent turning for even drying.

This meticulous growing and processing yields what is soon to be one of your new coffees. Upon grinding you will get aromas of a beautiful floral bouquet that will intoxicate the senses. In the cup you will be equally delighted with notes of Lychee, White Peach Tea, and a sparkling acidity.