The flavor profile of this Ethiopian coffee from DAK is so distinctive that its entire sensory palette converges on a single impression: a dark purple, violet hue. From the very first whiff, you’ll be enveloped by intoxicating notes of violet blossoms. The flavor itself is dominated by the intense sweetness of ripe dark and violet fruits, such as plums and blueberries, which give way to a juicy hint of wild berries in the finish. The roaster has roasted the beans to a very light, clean filter roast, combining natural Ethiopian elegance with a dense, syrupy, and extraordinarily complex body. It is, quite simply, a liquid “purple rain” full of sweetness and wildness.
The beans come from the renowned Guji region, specifically the high-altitude area of Hambela Layo. Local smallholder farmers grow traditional heirloom varieties at an impressive altitude of 1,900 meters above sea level. The cherries are harvested with extreme selectivity, with farmers hand-picking only those that have reached absolute ripeness. The entire harvest is transported to the Layo Station washing station, which has become a hub for processing the most innovative Ethiopian micro-lots. Here, the local team combines centuries-old African traditions with state-of-the-art technological processes, which directly translates into the resulting quality in the cup.
The Magic of an Anaerobic Environment and Slow Drying The unprecedented depth and fruity complexity of this lot are the result of a precisely controlled Anaerobic Natural processing method. Whole, unhusked coffee cherries were sealed in airtight stainless steel tanks after thorough sorting. In this oxygen-free environment, controlled anaerobic fermentation took place, during which slow microbial development maximized the beans’ sweetness and aromatic potential. After fermentation was complete, the coffee was transferred to traditional raised African drying beds. There, the cherries were slowly sun-dried while being constantly and carefully turned by hand.