Ethiopia Doyo Washed Nº 371

This coffee comes from Jimma, one of Ethiopia's premier coffee producing regions, specifically from the district (woreda) of Mana. The area is known for its lush rolling hills, verdant coffee forests and rugged valleys. Towering indigenous trees sit alongside sprawling coffee farms, creating a canopy that closely resembles a natural forest. The landscape is dotted with small streams and natural springs that feed into the wider Gibe River basin, helping maintain the region's rich, fertile soils. Combined with its high elevation, the cool subtropical climate makes Mana an ideal place for growing arabica coffee.

This lot comes through the Jimma Farmers Multi Purpose Agricultural Cooperatives Union, a small producer organisation that has grown from 14 primary cooperatives when it was founded in 2004 to more than 212 today. The union represents over 143,780 farmer members, with 28 primary cooperatives involved in coffee production and processing across 13,269 hectares.

Doyo Cooperative sits within the wider coffee landscape of Jimma, where smallholder farmers cultivate indigenous heirloom varieties at high elevations. Coffee is typically grown on small plots, often less than 0.5 hectares, and is intercropped with essential food crops such as maize, teff and bananas. The combination of altitude, local varieties and careful processing results in a clean and expressive cup profile.

Historically, coffees from western Ethiopia were often considered lower grade due to a lack of technical infrastructure and limited access to washing stations, meaning most coffee from the region was naturally processed. The cooperative's washed process reflects the significant quality improvements seen across western Ethiopia over the past two decades. Better infrastructure and training have enabled producers to move beyond the limitations that once affected the region's reputation. Cherries are carefully received, sorted and processed, with washed coffees typically fermented before being dried on raised beds. This approach helps preserve clarity, sweetness and complexity in the cup.