Duromina FW Limu G1

The Duromina cooperative was created in 2010 by a group of 113 coffee producers who farmed in an isolated region near the town of Agaro in Djimma. Until then, the Djimma region in southwestern Ethiopia was synonymous with producing low-quality Djimma Natural Grade 5. That low quality is usually paired with low selling prices both nationally and internationally.  

The founders of Duromina cooperative were determined to change that. They joined forces to change their lives and their futures by producing higher quality washed coffees that would garner attention and high prices. Their ambitions of success were evident in their choice to call their cooperative Duromina, which translates to “make us rich” or “to improve our lives” in their local language, Afan Oromo.  

With the help of the NGO Technoserve, Duromina members acquired a wet mill and produced Fully washed coffee for the first time. Thanks to the members’ dedication and technical support from Technoserve, by 2012, a Fully washed lot from Duromina sold to international buyers for a 65% premium above the International Commodity Exchange (ICE) price.  

Duromina’s members have reinvested their income in their community. They built a bridge over a river where community members were frequently injured trying to cross during heavy rains. They invested in roofs, furniture and electricity for their homes, education for their children and more.  

Member selectively handpick their cherry and deliver it to Duromina washing station. Processing at the washing station follows the traditional Ethiopian methods. First, cherry is floated to remove an underripe cherry and visually inspected to remove an visually damaged, overripe or underripe cherry.  Then, cherry is pulped and fermented in water for 36 to 72 hours. During fermentation, the water is changed 3 times.  

Parchment is then run through a grading channel where it is simultaneously washed and graded according to density. Any remaining floaters can also be easily removed. Once clean, the highest parchment grade passes through an additional soaking phase of 8 to 12 hours. 

Finally, wet parchment is carried out to the drying field. During the first day of drying, the parchment rests on the pre-drying tables to let the excess water drip off. Here, employees pick over the drying parchment to remove any defective beans, which are easier to spot when the parchment is still. After one day, the drying field staff transfers the wet parchment to other tables where it will dry for up to 12 days. While drying, employees regularly turn the parchment to ensure even drying and avoid any drying-related defects.  

The Duromina cooperative is part of the Kata Muduga Multipurpose Farmers’ Cooperative Union. Kata Muduga is the umbrella organization supporting some of the biggest and best coffee-producing cooperatives in Ethiopia today. It’s also one of the most farmer-focused inions. It consistently generates some of the highest prices paid to farmers in the country. The Union’s General Manager, Asnake Nigat, has been part of the story of these coffees from the beginning. Asnake was a business advisor with the Technoserve Coffee Initiative, a development project funded by the Bill and Melinda Gates Foundation, before joining Kata Muduga. 

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.