Dinkalem Ademe is known for his commitment to quality at both of his wet mills in Keffa, located in Wush Wush and Dinbira. Alongside his wife Sofia, he resides near the Wush Wush mill, where he remains hands-on in daily operations and processing.

In 2010, UNESCO designated Ethiopia’s montane forests as protected biomes—a move that shaped national land use policy around conservation through responsible agriculture. In this spirit, Dinkalem’s station sources cherry from around 2,500 local smallholders, many cultivating coffee in home gardens, as well as from foragers gathering wild cherry in the surrounding forests.

This particular landrace coffee is roasted to accentuate the sweet acidity you get from Raspberries, together with the body and savouriness of baking spices. 

Tasting Notes: Raspberry, Lemon Twist, Baking Spices

Producer - Dinkalem Ademe Washing Station

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!