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Damo

Damo

Origin: Ethiopia

Producer: Damo washing station

Tasting Notes: Raspberry | Lavender | Sweet Lemon

Size
Grind
Regular price £12.75
Regular price Sale price £12.75
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Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

View full details
  • 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

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Ethiopia Damo coffee

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.

Learn more about Damo

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.

Learn more about Ethiopia
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Customer Reviews

Based on 5 reviews
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(3)
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L
L.T.

Damo

C
C.L.
Really different and completely delicious!

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.

P
P.P.
Good filter

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.

A
A.A.

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.

C
C.
Not a great taste

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.