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wholebean-bag_sidama-duo

ethiopia – SNNPR – dual pack – organic

$38.00

Medium-Light Roast

ethiopia – SNNPR – sidama zone – bensa district – dur feres – organic
CHERRY CORDIAL, BLUEBERRIES & CREAM, STRAWBERRY RHUBARB PIE, LIGHT BODY

ethiopia – SNNPR – bonazuria zone – bona duria district – bona zuria lot 210 – organic
SWEET AROMAS, WATERMELON, PASSION FRUIT, BALANCED, MEDIUM BODY

12 oz. whole bean coffee roasted to order

ethiopia – SNNPR – sidama zone – bensa district – dur feres – organic
Our flagship community lot, Dur Feres, is a coffee we developed by popular demand and with a heck-ton of nostalgia in mind. Founder and Sourcing Director Michael McIntyre came of age as a coffee person in the early aughts when one of the greatest coffees in the world was Mohamed Ogsady’s famed Harar Horse brand (with its iconic cloth label showing a horse silhouetted against the MAO name). Coffee folks everywhere slip into nostalgia when we mention Harar Horse coffee: its thick blueberry puree and chocolate notes took the world by storm in a time when coffees weren’t as distinguished by origin characteristics as we now expect.

With the death of Mohamed Ogsady and the institution of the Ethiopian Commodities Exchange (ECX), the MAO Horse coffee sadly became a thing of the past. However, in 2016 when Michael set out to create a carefully composed in-country blend of selected lots Grades 1, 2, and 3, he knew exactly what he was going for: homage to the great coffee and producers that changed so many lives and defined so many palates, including his own. Our Dur Feres, or “Wild Horse” translated from Amharic, was born.

We source Dur Feres and its sister washed coffee, Tsebel, from the families and communities where we source our highest quality microlots. Dur Feres has the same level of traceability, is organic certified, and maintains a steady flavor profile which we ourselves curate using coffees from various regions of Ethiopia as they come ripe. This allows us to keep a fresh crop supply always rotating and gives our roasters the assurance that they can build their sourcing programs around having a constant supply of this coffee at the same price and with the same flavor profile they’ve come to expect.

ethiopia – SNNPR – bonazuria zone – bona duria district – bona zuria lot 210 – organic
In an Ethiopian coffee washing station, when coffee cherries intended for washing are run through the traditional disk pulper, a process happens which uses flowing water, screens, and cement channels to funnel the various densities of cherries in the right direction. There are three different densities, known as Grade 1 (1st Density/heaviest), Grade 2 (2nd Density/middle), and Grade 3 or Floaters (includes some pulp and detritus, and the lightest density coffees). These densities are not to be confused with quality designations of Gr. 1, Gr. 2 and so on, although they do often correlate.

Grade 1 or 1st density coffees are often destined for Grade 1 export, and at sites like the ones that produced this Bona Zuria 210 lot end up creating extremely sparkly and exciting flavor profiles. Grade 2, though, is a fascinating division because, due to a number of factors, the coffee can range from really lovely, like this lot, all the way down to commercial grade. There usually isn’t much volume of the Grade 3 density cherries, and they will be dried on tarps or patios and sent to the local market. In washing stations where volume is valued above quality, the breakdown of densities is often around 50-70% 1st Density. In washing stations that maintain excellent practices such as only purchasing carefully harvested, consistently ripe cherries and implementing practices such as initial hand sorting and floating tanks, we find there can be as much as 80-90% 1st Density parchment in the fermentation tanks.

As part of our Sustainability-focused sourcing program, we work very hard to support the full economy of our partner washing stations. In some we purchase the entire Gr. 1 production every year. However, beyond the high-density cherries, we deeply enjoy the ability to explore the Gr. 2 density offerings. Sometimes, like in this instance, we receive a delightful surprise when the parchment coffee arrives in our partner’s Addis Ababa Dry Mill warehouse, and we evaluate the samples. In most cases, these lots become part of our Community Lot offerings. In the case of this coffee, it performed well above expectations

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