Ethiopia Duromina Washed

Duromina

Duromina is sourced from 400 smallholder farmers around Agaro, in the Jimma zone of Oromia in western Ethiopia. Coffees from this part of the country are the first to arrive. That's not an early harvest — it's simply western Ethiopia's growing season, which runs ahead of the rest of the country.

Jimma is divided into woredas, or districts, and within those, kebeles — smaller communities, each with its own washing station and its own terroir. Duromina comes from the Qadamessa kebele, in the Gomma woreda. Farms here sit at 1,850 to 1,980 masl, with rainfall spread evenly across the whole growing season and harvest running from mid-October into late January.

Small Farms, Shared Land

Coffee is grown on very small holdings in Qadamessa, typically 0.1 to 2 hectares, and it's the community's main source of income. Producers intercrop with false banana trees and maize for shade, choosing cover based on the age and needs of each coffee plant. The soil is a fertile sandy loam with strong water retention and drainage — productive enough that farms don't need fertilizer to grow exceptional coffee.

Clean by Design

At the Duromina washing station, cherry is mechanically depulped and washed, then soaked overnight so any remaining sugars are fully removed before drying. From there it moves to raised beds for 6 to 8 days, drying 6 to 8 hours a day with frequent turning to keep it even. It's the same meticulous standard found across Agaro's stations, where Penagos equipment strips most of the fruit and mucilage before the coffee soaks overnight in fiberglass tanks — perfectly clean by the time it hits the beds, and clearly so in the cup.

WATER SPEC:
Hardness: 70 ppm
Alkalinity: 35 ppm

BREW RATIO (COFFEE TO WATER):
1:16 (e.g., 10g of dried coffee ground to 160g of brewing water)

WATER TEMPERATURE:
92°C / 198°F

CURRENT SETTING: Grind at 5 (medium)

*GRIND SETTING SCALE 1 TO 10
1: Very Fine (for turkish coffee)
2: Fine (for espresso)
3-7: Medium (for drip coffee, pour-over, cupping)
8: Coarse (for French press)
9-10: Very Coarse (for cold brew)