50% Ethiopia Duromina Lot #3 50% Honduras Santa Ana Process: Washed
Santa Ana is a municipality in the Honduran department of La Paz. This particular region is most noted for its soring altitudes and much cooler yearly temperatures. These high mountains and lower temperatures allow coffee cherries to mature slowly and develop a more increased complexity. In addition to coffee, a mirid of crops grow in this region including: Corn, beans, potatoes, cabbage, carrots and most predominantly- corn. In early 2019 our green buying team spent a week in Honduras working with our friends at San Vicente Mill, most notably Benjamin Paz who lucky for us, introduced
us to the producers who contributed to our regional lot, Santa Ana and base for our new O2. This is our first year working with this particular group of our producers and we’re looking forward to continuing to grow our relationship with them and San Vicente, respectively. For the 20 producers who contributed to this lot, harvest typically begins around December and runs through the early months of spring. During harvest, coffee cherry is depulped and fermented less than 24 hours after being removed from the plant. After fermentation coffee is then washed and then moved on to African style raised beds to dry for roughly 15 days. Once parchment has reached an ideal moisture content, it is then moved to San Vicente Mill for final processing and exportation.
For centuries, coffee cultivation was central to the cultural landscape of the Jimma Zone, but was widely disconnected from quality and had little impact on the local economy However, in 2010, around one hundred local coffee farmers banded together to form Duromina which, helped turn the tide and change that sentiment forever. “Duromina,” which translates, “to improve our lives,” in the in the Afan Oromo language, was supported by Technoserve and NGO initiatives whose primary focused were aimed
at improving the economic infrastructure in places like Ethiopia. The access to high quality washing processes gave the local farmers a fresh perspective on their crop and almost single-handedly redefined coffee quality in this area.
Coffee at Duromina is depulped leaving roughly 10% of the mucilage on the seed. The pulped coffee is then left to ferment without water for 8-12 hours or so, before being rinsed and carefully dried over several weeks on raised beds, much like our
new O2’s counter-part Santa Ana. This careful process promotes a deep, red fruit like sweetness, soft acidity and wildly complex cup. This improved quality was rewarded with high premiums and these additional funds, funneled back to the Cooperative, which has allowed Duromina to thrive, paying off its four-year loan in just one, bringing in funds to improve education, access to medical services, and general infrastructure. Beyond improving the quality of coffee, Duromina truly improved the lives of everyone in the area. This is our 3rd year purchasing from this washing station and we are very much looking forward to continuing to grow with this stellar group of producers.
The focus for our 02 Filter blend is to combine two high quality in-season offerings with complementing flavor profiles to maximize complexity. In blending, we want to highlight the strengths of each coffee, while still promoting the uniqueness of each flavor profile, and creating an overall experience that is complex yet inviting. We think Santa Ana and Duromina represent this goal wholly, coming together to create a blend that full bodied with a soft apple like acidity and notes of Puff Pastry, Bakers Chocolate, and Strawberry.