The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


Our #1 Fruity Profile, which is a lighter roast, brings out the sweet, bergamot and floral notes of this coffee.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Gedeo Zone, Southern Nations


The farm & mill where the coffee cherry is grown & processed.

246 Members of the Dumerso Cooperative

The Dumerso Cooperative has been a member of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) since Dumerso’s founding in 2002. The Dumerso Cooperative has 246 members today, making it one of the smallest co-ops in the YCFCU. (In total, the YCFCU is comprised of 27 co- ops that have a combined 45,000 individual members.)

Not only is the Dumerso Cooperative among the smallest in the YCFCU, but the farms operated by Dumerso members are also small. Most members are families that grow coffee on just a few hectares of land. Together, the cooperative and the YCFCU give these small family farms a way to sell their coffee commercially.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Indigenous Heirloom Cultivars