Dimtu W

The coffee beans from Dimtu smallholders are primarily processed at the Mokonesa Bulga station in West Arsi. In addition to producing outstanding coffee, they have achieved Rainforest Alliance and organic certifications. Furthermore, they provide training to farmers on composting, pruning, and mulching to improve quality and yields.

Dimtu’s high altitude and cold climate create ideal conditions for coffee production. At the Mokonesa Bulga washing station, traditional wet fermentation is managed, with water grading in channels and drying on raised beds.

“Mokonesa Bulga” means “the strongest person” in the local Oromifa language. The station primarily processes washed, natural, and honey-processed coffees. It features a dedicated collection point for high-quality coffee cherries and separate drying areas for premium and experimental batches. Since there are few competitors in the region, Mokonesa Bulga has an excellent opportunity to source the finest coffee cherries.

Suggested Brewing Parameters

Coffee Grounds

• Grind Size: Medium, 800–900 µm

• Grinder RPM: 500–700 rpm

• Grinder Settings:

• EK43: 7:30 o’clock position

• Option-O: Grind size 7, speed 5

• Comandante C40: 25 clicks

Water

• Water Hardness: 40–60 ppm

• Two-stage Water Temperature: 90°C & 65°C

Brewing Ratio

• Coffee-to-Water Ratio: 1:15

Brewing Example

• Coffee Grounds: 15 g

• Total Water: 225 g

• Brewed Coffee Yield: 150–170 g

Pouring Steps:

1. First Pour: 00:00 - Add 45 g (at 65°C)

2. Second Pour: 00:30 - Add 100 g (at 90°C)

3. Third Pour: 01:00 - Add 80 g (at 90°C)

Stop Extraction at approximately 1:30, when the brewed coffee reaches 150–170 g.

Enjoy a well-balanced and flavorful cup of coffee!