Qadamassa Kebele
Black Forest cake in a cup: black currant, black cherry, and dark chocolate, with a snap of pine. Slick rather than drying, it sweetens the longer you sit with it.
Volume 07: First Light
Qadamessa Kebele | Duromina Washing Station
Available nowDuromina is one of the defining washing stations in Agaro, a coffee-growing area in Western Ethiopia known for washed coffees that arrive early and become even more expressive months after arrival. This...
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Details
- Producer
- Qadamassa Kebele
- Origin
- Gomma, Oromia, Ethiopia
- Variety
- Ethiopian Landraces
- Process
- Washed
- Elevation
- 1850-1980 MASL
- Harvest
- Oct 2025- January 2026
- Size
- 10 oz, whole bean
Black Forest cake in a cup: black currant, black cherry, and dark chocolate, with a snap of pine. Slick rather than drying, it sweetens the longer you sit with it.
Tasting notes
Both coffees shine as pour-over and hold up well in a drip machine or French press.
Good for
- Pour-over
- Drip machine
- French press
One 10 oz box of whole bean coffee, roasted in small batches and shipped within 2 business days.
At a glance
- Gomma, Oromia, Ethiopia
- Washed process
- Ethiopian Landraces
- 1850-1980 MASL
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Benefits
Chosen by a Q Grader
Every coffee is cupped and selected by a licensed Q Grader, and each one scores 86 points or higher.
Roasted in small batches
We roast in small batches and ship within days, so the coffee arrives at its best.
A new story each month
Each Volume pairs two farms around one idea, with a playlist to go with it. It's a small ritual that changes every month.
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
The Farm
Duromina is one of the defining washing stations in Agaro, a coffee-growing area in Western Ethiopia known for washed coffees that arrive early and become even more expressive months after arrival.
This lot comes from the surrounding Qadamessa community, where hundreds of smallholder farmers grow coffee on tiny plots, some less than a single acre. Coffee is the main source of income here, but rarely the only crop. Maize and enset grow nearby, while steady rainfall and high elevation help the cherries develop slowly.
During harvest, ripe cherries are brought to Duromina, where the coffee is mechanically depulped, soaked overnight in fiberglass tanks, then dried on raised beds for nearly a week, turned often to keep the drying even.
That precision gives the coffee its shape: tea-like, floral, and sweet without much weight. It has the clarity people love in washed Ethiopian coffees, but the volume is lower, the details finer.
The story doesn't end here. Explore more in our Learning Hub:
Ethiopia: Where coffee remembers its first morning
What is washed coffee? The clarity-focused processing method that defines specialty coffee
At the farm:
- Qadamassa Kebele
- Gomma, Oromia, Ethiopia
- 1850-1980 MASL
- Ethiopian Landraces, Washed
Gomma, Oromia, Ethiopia
- Washed
- Ethiopian Landraces
Grown at 1850-1980 MASL, harvested Oct 2025- January 2026.
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Two 10 oz boxes of single-origin coffee, whole bean, plus a themed playlist.
Each Volume is roasted in small batches and ships within 2 business days of your order.
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Every Volume ships whole bean, so it stays fresh until you brew it.
