Ethiopia • Washed

Habtamu Fikadu - Danche siteKurume & Dega

peach cobbler • nectarous • elderflower

Kurume & Dega varieties grown by smallholder farmers on garden plots in Chelbesa, Gedeb, and delivered to the Danche washing station (owned by Habtamu Fikadu Aga and his company Kuri Mountain Coffee) to be processed. This lot is a traditional washed, submerged fermentation in tanks, then washed and dried on raised beds, resulting in florals like elderflower, alongside a juicy peach complexity.

Variety:: Kurume & Dega
Location:: Gedeb, Ethiopia
Harvest:: Dec-Jan 2025/26
Processing:: Washed after depulping and fermenting, then soaked in clean water and dried on raised beds
Cup Profile:: juicy, nectarous peach, buttery, with a good dose of elderflower florals

Habtamu Fikadu - Danche site

Kuri Mountain coffee was founded by Habtamu Fikadu Aga in 2015, the grandson of a coffee farmer (Aaga Dinsa), in Kuri kebele in Wollega (in the west) who got his start in 1945. Two generations later, Habtamu operates washing stations in Wollega, Guji, and Jimma, in addition to this one in Gedeb (they have five total currently). The company holds organic certification as well as Fair for Life certification. Until sweeping changes to the Ethiopian export system in the 2017/18 harvest season, Habtamu Fikadu sold coffee through the ECX, but now engages in direct export.

Kurume & Dega

Kurume and Dega are originally the names of trees (not coffee) indigenous to the south, Kurume known for small fruits with good yield & Dega for its fragrance. Specific local landrace coffees inherited these names from local farmers & bred by Jimma Agricultural Research Centre in the 1960s

Processing

Cherry is purchased from local collection centre and Habtamu’s network out-growers and trucked to the washing station, where it is pulped, under-going a submerged fermentation spanning 48-72 hours depending on the temperature. This is followed by a second 12-hour submerged fermentation after washing. Drying takes 10-12 days on raised beds.

Brewing ideas

There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.

V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C

0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
1:40 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:00; gentle swirl to aid in even drawdown

finish around 3:00 depending on grinder and filters

Water:

Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Ultra Light / TWW 1/2 strength give great results too.

Resting:

Best rested for 2 weeks after roast date