Ethiopia • Washed
Habtamu Fikadu - Chelbesa siteKurume, Dega & Wolisho
white peach • sencha • honey
Kurume, Dega, & Wolisho varieties grown by smallholder farmers on garden plots in Chelbesa, Gedeb, Ethiopia and delivered to the Chelbesa washing station (owned by Habtamu Fikadu Aga and his company Kuri Mountain Coffee) to be processed. Processed as a traditional washed, submerged fermentation in tanks before being washed & dried on raised beds, creating an articulate classic profile we love, juicy & bright, like white champagne peach, floral honey, and sencha tea-like qualities.
- Variety:
- Kurume, Dega & Wolisho
- 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 & bright like white champagne peach, floral honey, & sencha tea-like qualities
Habtamu Fikadu - Chelbesa 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 & Wolisho
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
We're using Abaca filters and grinding around 600um @900rpm on our Z2 80mm ULF burrs
Water:
Low ppm (Vancouver municipal water is about 23ppm, Maple Ridge is about 32ppm); or Lotus water Ultra Light (about 45ppm)/ TWW 1/2 strength give great results too.
Resting:
Best rested for 2 weeks after roast date