Ethiopia - Dinkalem Ademe | Wush Wush Red Honey - Archived

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Sweet
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Dinkalem Ademe has built a reputation for quality at his two wet mills in Keffa (in Wush Wush and Dinbira). He and his wife, Sofia, live nearby in Wush Wush, with Dinkalem overseeing and managing activities at his wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. there. The 2010 UNESCO declaration naming Ethiopia’s montane forests as biome preserves led to the adoption of a nationwide policy of participatory land management. By incentivizing the responsible economic use of forests for the purposes of agriculture—such as coffee production—the government hoped to protect and preserve remaining forests. At his washing station in Wush Wush, Dinkalem collects cherry from some 2,500 smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. who grow coffee in their gardens as well as foragers who harvest wild cherry from the forests of Keffa. Recommendation: RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 2-3 weeks Filter Brew : 1:15, 92C, 3min Espresso: 1:2.2-2.4, 90-92c, 27-30s