Ethiopia Dogo Sodu

Dogo Sodu comes from the Guji zone of Ethiopia, in the area of Oda Muda near Gerba, where coffee is grown at elevations between 2250–2350 meters. The coffee is processed at a privately run station owned by Gemechu Shonora and his family, who collect cherry from surrounding smallholder farmers in Gerba Layo.

This lot is naturally processed, with careful quality control starting at intake, cherries are floated to remove underripe fruit before drying. The coffee is then dried on raised beds, beginning with full sun exposure followed by extended shaded drying, allowing fermentation to occur slowly within the fruit. This extended drying contributes to the coffee’s pronounced fruit character and layered sweetness.

Dogo Sodu is a Grade 1 lot composed of heirloom Ethiopian varieties, reflecting both the high elevation and meticulous processing. The result is a coffee that is intensely aromatic and fruit-driven, while still maintaining clarity and structure, something not always found in natural processed coffees.