[PREORDER][END MAY 10] DAK - Abricotine - Ethiopia - Washed - Heirloom (1KG)

Preorder Policy

• Preorder End Date: May 10, 2025
• Roast Date: After May 10, 2025
• Estimated Shipping Date: Around May 16, 2025 (subject to potential delays)
• Ordering Note: Please place preorder items separately. If you order other items at the same time, they will be shipped together with your preorder item.
• Stock Availability: Coffee inventory is subject to availability from the roaster. If the preorder item is out of stock or cannot be included, you will receive a full refund.
• Final Sale: Preorder items are final sale and cannot be canceled after the order is placed.
• Special Requests: If any 1kg bags of DAK Coffee you want are not available for preorder, kindly email us at twocoolbeanstrt@gmail.com, and we will assist you from there.

DAK Coffee Roasters is located in Amsterdam, Netherlands

From DAK

A new washed Ethiopian from Gotiti Washing Station. This one showcases everything we love about a washed Ethiopian, juicy and expressive with tasting notes of baked apricot, lavender, peach and white tea.

This washed coffee from Gedeo has been processed at the Gotiti Washing Station. Various smallholders have contributed to this lot, with farms located at high altitudes of 1950 - 2300 metres above sea level. Banko Gotiti sits at an elevation of 1980 masl, near Gedeb Town in Gedeo, adjacent to Guji in the south. Renowned for its heavy, intense, floral and stone fruit flavours, the station sources cherries from around 780 local farmers. Each farm is (on average) 2 hectares in size, sitting between 1950 and 2100 masl. The cherries are collected manually and hand sorted later. The cultivars grown by the smallholders are mainly Welisho and Kurume. They are placed directly in the hopper that is connected to the pulping machine (a traditional Agaarde Disc Pulper). The coffee flows from the hopper down to the pulper, and the pulper removes the skin and pulp. The machine is designed to conduct grading of high and low quality (1st and 2nd), based on density. The coffee is then fermented under water for around 48 hours. The coffee is graded again in channels, so that the cherries of lower quality (with a lower density) will float. They are removed, leaving the denser, higher quality beans to be separated as higher-grade lots. The parchment is soaked in clean water for approximately 2 hours, and then dried on raised beds for 8 - 20 days. The coffee is dried in layers of 2-8 cm, depending on the climate, the type of tables, and the stage of drying. Lastly, hand sorting is conducted for 2 - 4 hours.