Dimtu Haro #1

<p> 
<b>Variety: </b> Ethiopian Heirloom
</p>
<p>
<b> Processing: </b> Natural
</p>
<p>
<b> Origin: </b>  Guji, Ethiopia
</p>
<p>
<b> Producers:</b> Robe Gelgelo
</p>
<p>
<b> Altitude: </b> 1900-2550m
</p>
<p>Dimtu Haro #1 is another excellent lot of natural processed coffee from Robe Gelgelo's Notissa farm. Unlike other farms that try multiple processing methods, Notissa only grows coffee for naturals and has specially trained its pickers to select and grade beans for natural processing.  Cherries are spread out to dry on raised beds for up to 20 days to achieve the proper moisture content. Each lot is sorted after the initial drying phase to remove any cherries that are showing defects, and then the cherries are turned and moved to different beds on a rigorous schedule to facilitate even drying throughout the rest of the process. It's laborious work, but the end product speaks for itself: natural coffees with big flavor and incredible consistency. 
</p>
<p>Dimtu Haro #1 presents some really stand-out fruit notes that we don't often see in naturals outside of Ethiopia: a well-rounded apple taste is sweet and tart, amplified by the presence of that berry-like sweetness Ethiopian coffee fans crave. Dimtu Haro #1 also has a smooth, mellow pear note that surprised us in a natural, but works really well to even out the flavor profile and prevent this cup from getting too wild. These Ethiopian Heirloom beans make a great 'daily driver' coffee that you can brew again and again without tiring. You might just want to order a second bag... but don't just take our word for it. Brew away! </p>

Tasting Notes: Apple, Pear, Berry

Variety: Ethiopian Heirloom

Processing: Natural

Origin: Guji, Ethiopia

Producers: Robe Gelgelo

Altitude: 1900-2550m

Dimtu Haro #1 is another excellent lot of natural processed coffee from Robe Gelgelo's Notissa farm. Unlike other farms that try multiple processing methods, Notissa only grows coffee for naturals and has specially trained its pickers to select and grade beans for natural processing. Cherries are spread out to dry on raised beds for up to 20 days to achieve the proper moisture content. Each lot is sorted after the initial drying phase to remove any cherries that are showing defects, and then the cherries are turned and moved to different beds on a rigorous schedule to facilitate even drying throughout the rest of the process. It's laborious work, but the end product speaks for itself: natural coffees with big flavor and incredible consistency.

Dimtu Haro #1 presents some really stand-out fruit notes that we don't often see in naturals outside of Ethiopia: a well-rounded apple taste is sweet and tart, amplified by the presence of that berry-like sweetness Ethiopian coffee fans crave. Dimtu Haro #1 also has a smooth, mellow pear note that surprised us in a natural, but works really well to even out the flavor profile and prevent this cup from getting too wild. These Ethiopian Heirloom beans make a great 'daily driver' coffee that you can brew again and again without tiring. You might just want to order a second bag... but don't just take our word for it. Brew away!

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Letty Garnett

Canyon Lake

Member Since
October '18
6stars a4a0e8b53d318f1f0b1943d53a0b95109dbd5f60e4cf474e2c52c9a78a743e2a

To fruity

Not a bad coffee, of course it depends upon your preference. This one was a little to fruity for me and my wife, as we both like a rich "potent" coffee. Not as good a kick as some others.

01/07/19

Adam Dohm

Member Since
January '17
10stars b7d0bda0310969033433830e28a863844525eed66031a28909e01440c470fc80

Delicious!!!

From the moment I started brewing I knew this was going to be a delicious brew. It is an exceptional coffee and for those drinkers that love berry notes and Ethiopian coffees, this one's for you.

01/18/19

Scott Taylor

Marietta

Member Since
December '18
8stars 30f964d825671e936496b1e9b91652b236d1338f7f157d183e3d5d7bf6dc5a84

Fruity Aroma

This made for a nice fruity cup of coffee. Something different from the same cup and a nice aroma. A little too fruity as an espresso for me.

01/20/19