Doyo

Our first Ethiopian arrival of the season comes from the Doyo Cooperative in Jimma. A clean and expressive washed lot, it opens with sweet orange and delicate black tea notes, giving way to a lingering peach sweetness on the finish. Producer This coffee comes from the Doyo Cooperative in Ethiopia’s Jimma region and is part of the wider Jimma Farmers Multi-Purpose Agricultural Cooperatives Union (JFMPCU). Established in 2004 with just 14 primary cooperatives, the union has since grown to represent more than 143,000 smallholder farmers across western Ethiopia. Today, 28 of its member cooperatives are dedicated to coffee production and processing. Region Doyo sits within the forested landscapes of Jimma, an area long known for its coffee heritage. Here, smallholder farmers cultivate heirloom varieties at high elevations, often alongside food crops. The combination of high elevations, careful processing and heirloom varieties gives Jimma coffees their distinctive character. Process At harvest, ripe cherries are delivered to the cooperative, where they are carefully sorted before being depulped and fermented. The coffee is then washed and dried on raised beds, allowing for even airflow and gentle drying. This approach helps preserve the coffee’s clarity, resulting in a cup that is clean yet layered.