Ethiopia Apricoast from DAK Coffee Roasters is a clean, silky filter coffee with a distinctly fruity yet soothing character. The cup is dominated by sweet, ripe apricot, bright citrus notes, and a subtle toffee finish, which together create the impression of an apricot dessert in a cup. The coffee has a medium body and velvety texture, making it full-bodied but not heavy. The profile is juicy, fresh, and beautifully sweet, making it the ideal choice for when you want a distinct fruitiness without excessive wildness. It is best enjoyed with a filter – whether you choose V60, Kalita, Chemex, or batch brew, Apricoast will offer you a clean, balanced, and very drinkable cup that you will love to come back to.
The coffee comes from the Rumu Damo washing station in the Arbegona region of Ethiopia, where coffee trees grow at an altitude of around 2000 m above sea level. This area is known for its combination of cooler nights, ample rainfall, and rich soils, which allow the coffee to ripen more slowly and develop greater complexity. The Apricoast lot includes local Ethiopian landraces – native varieties that have adapted to local conditions over generations. These are responsible for the typical floral-fruity aroma and bright acidity that is so characteristic of modern Ethiopian filters. Rumu Damo works with small farmers from the surrounding hills who grow coffee on smaller plots and bring their cherries to the station during the day. Careful sorting and inspection at every step help to maintain a stable and clean profile across individual lots.
Anaerobic washed processing takes the flavor profile one step further without suppressing the terroir itself. Fully ripe cherries are first carefully picked by hand and then transported to a closed environment where controlled anaerobic fermentation takes place without oxygen. This step deepens the sweetness, enhances the apricot and citrus notes, and gives the coffee a smooth, creamy texture. After fermentation, the cherries are washed in the traditional way to remove the pulp, and the beans are then dried to maintain stable moisture content and a clean sensory profile. The result is a cup in which apricot, citrus, and toffee come together in a harmonious, layered filter that shows how elegant the combination of more experimental processing and classic Ethiopian lightness can be.