Damo
Damo
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About Damo | Ethiopia
This coffee comes from the Damo washing station. They work with several hundred local farmers who harvest and delivery their cherry for processing. The station provides working opportunities for 100 people and provides the main income for the nearby farmers during coffee harvesting seasons. 381 smallholders contributed cherry to this lot, all of whom have farms between 2-5 hectares in size.
They produce both washed and natural processed coffees and we've selected a stunning natural process. Tasting notes are very complex highlighting some of the classic flavours found in Ethiopian naturals. -
Coffee Info
Tasting Notes: Raspberry | Lavender | Sweet Lemon
Processing Method: Natural
Varietal: Mixed Heirloom
Importer: Falcon Coffees

The Producer
Damo
The coffee from Damo station comes to us in partnership with the Daye Bensa exporter. Daye Bensa is very much a community-focussed business that aims to deliver additional bonus payment to the farmers based on the volume they contribute to their station micro-lots, and they reward consistency in both volume and quality to their farmers year after year.

Coffee Origin
Ethiopia 🇪🇹
Ethiopia prides itself on being the birthplace of coffee, and many different producing regions all with their own micro climates and weather variations that help to differentiate the flavours. Discover more about Ethiopia's history, processing methods and flavours.
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Damo
This coffee is so different to anything I've tried before! The raspberry was so, so prominent, the beans smelled like a sweet raspberry puré before grinding. First sip when brewed was like a sophisticated pink Calpol (in the most delightful way!).It's now just over a week passed roast and the lavender is becoming more pronounced - I'm even getting hints of jasmine or honeysuckle. It's like summer in a cup and just seems to be getting better and better. Sweet, balanced and completely delicious 😋 I brewed 16g with 340ml of water in a cafetiere 👌 Instant hit and would definitely like to buy more.
Thanks so much for the review. This really is a fantastic high cup score coffee and we are so pleased you enjoyed the complex character.
This is a nice filter coffee, although still in the resting phase. It took 2W to start opening fully.
I did it in V60:
- 15.5g/250g
- 5.2 on ZP6 Special(burr lock at 0)
- coffee grade water
- 5x50 pours every 30s with finish at around 2:45
It had nice mild body, clarity of flavours, raspberries and great aftertaste
A little bit different Natural Ethiopia coffee flavour wise, I must say.
The coffee tastes excellent, but roasting is not the best. Even though the coffee is left for a week, there are still a lot of gases that come out that affect the espresso and the milk.
Hello, thanks for your review. The amount of degassing is not related to the roasting process. Some coffees benefit from longer resting, in fact we often brew espresso with coffee 2 to 4 weeks from roast. If you find it a little gassy just leave it to rest a bit longer.
This coffee is way too different to make it to my favourites
Thanks for the review. This is a natural process Ethiopia with quite disctinctive fruity, floral notes and a high cup score of 87+ points. The natural process is quite unusual especially for anyone more accustomed to brinking washed processed coffees.