Loaded with fragrant stone fruits and tropical flavored teas, Dumerso is cupping very strong, with caramelized sugar sweetness. Citric acidity cuts through the complex cup flavors, and the finish is bittersweet, like peach skins. City to Full City. SO Espresso.
Dumerso is a washing station in close proximity to Yirga Cheffe town. Coffee from small-holder farmers is delivered directly to Dumerso, as well as collected from buying stations located at key points in the area. The Dumerso mill is owned by a local family who live in town, and they have been focusing more effort (and space on their extensive drying beds) to natural coffees rather than their wet-processed lots. They produce quite a volume of coffee, and we were really happy with this particular lot of later harvest, wet-processed coffee (check out the soaking tanks at Dumerso below). Processing of this lot looks superb, which plays a role in this coffee's ability to hold a strong cup over time.
The dry-fragrance has a nice base of bittersweet burnt sugars and fruit teas, leaning toward the stone fruit family. A slight floral note comes through too, especially in the wet aromatics, and more stone fruit and berry smells come up in the steam. The cup is, predictably, loaded with floral stone fruit and citrus. City to City+ roasts produce flavors of nectarine/peach candies, tropical flavored teas, and a background lily-like floral note. This is a sweet coffee, and the sugars taste near-burned/caramelized as the coffee cools. We've bought several lots of dry-process Dumerso in the past, and this washed counterpart is a testament to the coffee's inherent sweetness and fruited notes. There's a nice citric acidity to prop up top note complexity, and the finish is comprised of a mild bittersweetness that's like peach skins.