Ethiopia Sidama Arbegona Duwancho Anaerobic Natural

The naming of Ethiopian regions and coffee varietals are closely related to its surrounding - they are often named after some other local tree species, for example, Kurume, Wolisho, etc. are actually named after other tree species commonly found around the varietals; and the Duwancho Cooperative located in Abergona's Duwancho Kebele is named after a native tree found in the surrounding area as well.

More on the Processing

The Duwancho washing station collects handpick ripe cherries from nearby farmers, where the cherries are visually checked and sorted so that only fully ripe cherries qualify for anaerobic fermentation.

The cherry is then carefully sealed in GrainPro bags for 24 to 36 hours of anaerobic fermentation before being dried on raised beds under direct sunlight for 2 to 3 weeks, with workers turning the cherry often to ensure even drying.

At The Crackpots, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Ethiopia

A country in the Horn of Africa. It is said to be where all coffees come from, and coffee production in Ethiopia is a longstanding tradition which dates back dozens of centuries.

Sidama

A regional state in Southern Ethiopia, famous for coffee production. It used to include the popular coffee zones, Yirgacheffe and Guji.

Arbegona

One of the woredas within the Sidama Zone.

Duwancho Cooperative

Coffee producer located in Arbegona.

Anaerobic Natural

Anaerobic Natural is a processing method where an extra step of fermenting the coffee in an anaerobic environment is involved before the usual natural process.