Ethiopia - Dufurcho, Bensa

The farm

Dufurcho is a kebele in Bensa, a short drive from Chircho and a hundred metres lower. The same variety behaves differently here.

The slow dry is the whole point: three weeks under shade, raked constantly, moisture pulled out gradually so the fruit does not cook onto the seed.

It is the most savoury of our Ethiopians. There is a salted orange note in the middle of the cup that people either chase or never notice.

The process

Slow-Dried Natural

Dried slowly under shade cloth for up to twenty-one days, at a lower temperature than a standard natural. Slower drying keeps the acidity intact instead of flattening it into raisin.