Dimtu is a coffee from Israel Degfa, one of our most valued producer relationships. Every year we show up we find more progress, additional processing improvements, and greater inspiration for our own pursuit of excellence. We found this year that he had implemented anaerobic fermentation* at a few of his mills, a process that pushes boundaries at many of the most forward reaching origins, let alone in Africa. He is continuing the pre-floatation of cherries**, and has expanded his honey processing. We found many dedicated beds at his Adola washing station for honey processing.
Back to Dimtu Hambela- this washing station has some of the best coffee for the most recent harvest. This coffee was flashy and bright in 2018 when we cupped it first; with a combination of tropical fruit, tea-like bergamot citrus aromatics, and an elusively full body. This combination is one of our favorite when it comes to Ethiopian coffees. It makes for a coffee that's approachable and exciting at the same time.
2000 meters | Heirloom Varietal | Fully Washed | Israel Degfa
*Anaerobic Fermentation: an experimental fermentation method very rare that involves letting fresh cherries ferment for 6-24 hours in a relatively oxygen less environment, or the same with the pulped coffee - fermenting it in sealed tanks. Israel is doing this with pulped coffee; fermenting it in water inside of sealed tanks. This lack of oxygen causes the bacteria and micro-organisms involved in fermentation to produce a higher level of Lactic acid (similar to what happens in our muscles when we do an anaerobic workout). Lactic acid in coffee in higher concentrations gives a creamy and smooth quality.
**Pre-foating cherries: this is one of the only processing techniques that we'll recommend every producer start without understanding all their unique challenges. It is simply taking all the picked coffee cherries and floating them in water before pulping. Lots of defective beans, under-ripe, over-ripe, insect damaged coffee, etc will float and can be removed. This dramatically improves the quality of the coffee regardless of any sorting methods employed after pulping.