Ethiopia • Washed
DurominaJARC landraces
bright florals • malted milk candies • oolong
Semi-wild local landraces grown in the forests of Agaro, Ethiopia. Picked by smallholders who deliver to Duromina washing station to be processed. Mechanically demucilaged using water conserving Penagos system & dried on raised beds. This lower intervention process (recently being referred to as "zero-fermentation") results in bright florals, malted-milk candies, & oolong.
- Variety:
- JARC landraces
- Location:
- Agaro, Ethiopia
- Harvest:
- December 2025
- Processing:
- Mechanically demucilaged using water conserving Penagos system & dried on raised beds.
- Cup Profile:
- bright florals, malted-milk candies, & oolong
JARC landraces
Ethiopian landraces, improved over generations and released by the Jimma Agricultural research centre by numbered accessions related to the year of release 74110, 74112 (1974). Paired with these are a diversity of other landraces natively growing in the Gera and Agaro semi-forest, also present.
Processing
The Panagos Ecoline machine that Duromina uses is a vertical demucilager—a descendant of technology that was revolutionized in the early 1980s. It removes mucilage through friction: parchment travels from the top to the bottom with the help of rotors shaped like fingers, keeping the coffee moving. The system is designed to remove approximately 95% of the coffee mucilage. What makes this significant besides a streamlined way to get to washed coffee (without tonnes of poured concrete tanks) is water conservation. Traditional aquapulpers, which were widespread until the 1980s, required an estimated 9.3 litres of water per kilogram of green coffee. The Panagos system uses far less.
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