The cup has a moderate acidic snap when compared to other Yirga Cheffe coffees, a more tenor tone overall. The same ripe and slightly winey fruit quality persists in the cup, semisweet chocolate roast taste, moderate in body, and a rounded mouthfeel that makes it feel "big", tangy finish. City+ for brewed, Full City/Full City+ for espresso use.
Yirga Cheffe coffees are a renowned wet-processed type with delicate floral and fruit brightness in the cup. Yirga Cheffe seemed like quite a specific designation several years ago, but times are changing in the coffee world. As small buyers of micro-lots start to travel to coffee origins more, our ability to designate the source of our coffees becomes more specific. And now we have started to find, within the Yirga Cheffe area, special regions with particular cup character. We bought this coffee based on samples we cupped back in February; normally it would take 2 months to receive the lot, but the huge backup in milling in Ethiopia meant delays on many of the wet-process coffees. Dumerso is a cooperative not far from Yirga Cheffe town, part of the cooperative group YCFCU (Yirgacheffe Coffee Farmers Cooperative Union). Farmers who submit coffee to Dumerso are all small-holder family plots, with altitudes from 1750 to 2300 meters. I really liked the moderate brightness and heavily fruited nature of this coffee, and we were really happy when we finally received the lot after so much delay.
Dry grounds have a ripe fruit scent, melon and apricot in particular. It develops an intense chocolate fragrance at Full City roast. The wet aroma is also laden with sweet dark fruit, with a subtle winey quality, cantaloupe, lemon, honey. The cup has a moderate acidic snap when compared to other Yirga Cheffe coffees, a more tenor tone overall. The same ripe and slightly winey fruit quality persists in the cup, tucked nicely behind a semisweet chocolate roast taste that comes on even in the lighter City+ roast level. The cup is moderate in body, but has a rounded mouthfeel that makes it feel "big", and tangy bittersweets in the aftertaste. It has the quality in wine they call afternose, with sweet baked peaches emerging after the coffee has cleared the palate. This coffee works well in espresso, especially with 3-4 days of rest after roasting.