Duwancho - Full Spectrum

From the high plateaus of Arbegona, this blend pairs anaerobic honey (60%) and washed lots (40%) to create a coffee that shifts across the cup. Opening with fresh florals and a clean profile, it unfolds into stone fruit—peach and raspberry—with a wine-like structure and subtle fermented funk. The anaerobic component adds complexity that responds to brew technique; pull back with a standard pourover for clarity, or dial in hotter water to amplify the funky notes. At 2,150–2,300 meters, the altitude and slow ripening season translate to the sweetness and brightness that define high-altitude Sidama coffees.