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Dame Dabaye

ETHIOPIA

producers: a group of smallholders
region: Hambela Wamena, Guji
elevation: 1800 – 2100 m.a.s.l
species and variety: arabica, indigenous heirloom
processing method: washed
fermentation: spontaneous

The Guji region’s coffees were previously labelled as Sidamo, but in recent decades Guji has proven that its coffees, thanks to their unique local varietals and microclimates, differ significantly from the typical Sidamo or Yirgacheffe flavour profiles. In Guji, coffee is grown using traditional methods and typically intercropped with other plants, under organic conditions. The Dame Dabaye washing station, located at 2000 metres above sea level, is collecting coffee cherries from the surrounding villages and processes the coffee as washed or natural. When processed as washed, the cherries are first de-pulped, fermented, washed, then dried on raised beds for about 12-14 days. Emerging local exporter company, Sibu Coffee was responsible for the final sorting and preparation of the coffee, while the sourcing and importing were done by the ambitious team of Ethicoffee, Hungary.
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