Duwancho, Espresso from Ethiopia

Duwancho - Green Coffee Info

How we prepare Duwancho

An espresso from Ethiopia that captivates with its elegant, soft, and floral character, leaving plenty of room for extraction variation.

Recipes with the Maro and the Eureka Single Dose

Standard 9 Bar

With a beverage ratio of 1:2.1 and 20g in, we emphasize the silky soft texture of the coffee. Extracted in 23 seconds, we get a more lively cup with more character, while at 28 seconds the elegance is emphasized.

Flow Profile

Beverage ratio 1:2.1 with 20g in, 42g out in 32-35 seconds. First 12 seconds at 3ml flow per second, then switched to 9 bar. Highlights the incredibly soft texture of the coffee, silky, sweet, balanced.

Why does Duwancho taste the way it does?

Washed coffees from Ethiopia often have a citric character, can be floral, and show notes ranging from stone fruits to tropical fruits. This year, the coffee impressed us especially because of its balance - we rarely encounter the combination of such delicate aromas, incredibly balanced, slightly sparkling acidity, and a silky, dense texture. The reason lies in precision: the coffee is a day lot, all cherries in this coffee come from the harvest of a single day. Each subsequent step was executed carefully: the coffee cherries were separated in water from unripe and overripe cherries, and the water for underwater fermentation was changed after 24 hours. Sebastian from Plotcoffee tells us that day lots in Ethiopia are a true rarity.

Tell me more about the Duwancho Espresso

Every few years, certain regions in Ethiopia become particularly talked about. Coffees from the Arbegona region (e.g., from Daye Bensa) have been consistently successful at the Cup of Excellence in recent years. These coffees are particularly complex and show a very clear cup profile. In the village of Duwancho, Faysel Abdosh produces coffees at his namesake washing station with utmost precision. Sebastian from Plotcoffee was on site in spring and sent us this coffee. We fell head over heels in love.

Why did we buy Duwancho?

The coffee stood out on the cupping table. The body of the coffee held together all the sensory impressions. From hot to cold, the coffee was stable and became increasingly softer. All coffees on the table were carefully selected by Plotcoffee, with whom we source new coffees from Ethiopia. Ethiopia as a coffee country is not easy to navigate - with Sebastian from Plotcoffee, we have an expert in our circle and trust his work. In a podcast with Philipp, Sebastian explains how coffee works in Ethiopia. You can find the episode hier.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We roast the coffee through in 11:25 minutes and develop it for 1:15 minutes (11%). After eight minutes, we reduce the energy slightly. After nine minutes, we reduce significantly, but keep 30% residual gas until the end of the roast, as the coffee releases a lot of energy during development.

Our seasonal, fruity espressos in a subscription

In the Kiki subscription, you receive the current beans from the orange espresso line, delivered straight to your home.

Shipping also available as coffee letter

All our coffees can be ordered in the form of a coffee letter. This reduces the shipping cost for 250g of coffee from CHF 7 to CHF 2.5. It is treated like a regular letter and arrives in your mailbox.

At checkout, you can choose between the options coffee letter, A-Post, and B-Post.

Import coffee details into Beanconqueror:

Import Bean