Grown in the Highlands
Here, in the southern Gedeo zone, over 750 smallholder farmers tend their plots with quiet determination. Their farms sit between 1800-2000 metres above sea level, nestled into iron-rich red clay soil – a perfect environment for producing vibrant, high-elevation coffees.
These coffee trees grow under the dappled shade of Wanza, Birbirra, and Acacia — native trees that form a living canopy, sheltering the cherries and inviting complexity to develop slowly and naturally. This is coffee shaped by elevation, biodiversity, and care — every element in balance.
The Reawakening of Dumerso
Dumerso was first built in the late 1990s, but for a time it stood still. Then in 2010, two sisters Hirut and Mahder Birhanu, stepped forward with a vision for quality and community impact. They brought the station back to life, reopening it in 2013 and, with it, growing its reputation for exceptional washed coffees – along with natural and experimental lots.
Today, Dumerso is more than a washing station. It is a beacon of opportunity, supporting hundreds of families in a region where coffee accounts for over 90% of household income. It is, quite simply, a place where futures are built – one harvest at a time.
Crafted with Tradition
At Dumerso, coffee is processed with meticulous care. Following Ethiopia’s time-honoured washed method, the cherries are first floated to remove any underripe or low-density fruit. They are then pulped and fermented for 36 to 48 hours, before being laid out to dry on raised beds for up to 15 days – turned regularly, shielded from harsh sun, and guarded through cool nights.
The Birhanu sisters are quietly rewriting what sustainability can look like. One such innovation: transforming spent coffee parchment into pressed firewood. It’s a small revolution – one that lessens reliance on local forests, while offering a cleaner, more dignified alternative to conventional fuels.
In The Cup
Dumerso has a flavour profile that’s bright, clean, and easy to enjoy. You’ll find zesty citrus notes like lemon and lime, a splash of pineapple sweetness, and a gentle black tea-like body. It finishes with soft floral notes, such as jasmine or magnolia. A refreshing and well-balanced cup that highlights everything we love about high-grown Ethiopian coffee.
We invited David and Tony to share their reflection on Ethiopia – not just as the birthplace of coffee, but as a place where history, people, and landscape come together in every cup.
