Dallol Coffee

Dallol coffee, originating from the Bona Woreda in the Sidama region, is renowned for its high altitude and exceptional coffee quality. In Bona, the coffee trees thrive in the high-density environment, cultivated by local farmers in their backyards alongside other crops such as maize and false banana. Once the cherries have been sorted using a water tank to float off unripe cherries, the next stage requires the extraction of fruit pulp and mucilage before undergoing a 48-hour fermentation process in a water tank. Subsequently, the cherries are spread out on bamboo drying beds for 7 to 14 days, after which they are allowed to rest at the washing station for 1 month. Dallol coffee is not just a beverage, but a testament to the dedication and expertise of the local farmers who have perfected their craft over generations.

• process: washed
• Altitude: 2050 - 2130 m
• Origin: Sidama, Ethiopia
  

• Cup: bright acidity, medium body marked jasmine and lemon flavors
• Coffee grade: 1
• Roast profile: Medium dark roast
• contains 100 % caffeine