Dugo Wako & Others, Ethiopia

Dugo Wako & Others represents a group of coffee growers from Hambela, in Ethiopia’s West Guji Zone, Oromia region. Their coffee is cultivated at elevations of approximately 2,250–2,450 metres above sea level, in one of Ethiopia’s most recognised specialty coffee-producing areas.

The region is characterised by mountainous terrain, fertile soils, and a relatively cool climate. These conditions allow coffee cherries to mature slowly, contributing to the complex acidity, sweetness, and floral and fruity characteristics associated with high-altitude Ethiopian coffees.

Smallholder farming in West Guji

Coffee production in Hambela is largely based on smallholder farming, where growers cultivate indigenous Ethiopian coffee varieties on relatively small plots of land. Traditional farming practices, selective hand harvesting, and the region’s natural growing conditions play an important role in shaping the character of the coffee.

Dugo Wako and the other contributing producers deliver their harvested cherries for processing at Boku Abel Station, operated by Highland Coffee Development PLC.

Boku Abel Processing Station

Boku Abel works with locally grown Ethiopian varieties and uses both traditional and experimental processing techniques.

For this particular lot, ripe coffee cherries are carefully selected before undergoing an unusual natural anaerobic fermentation process involving locally sourced sugarcane.

The whole cherries spend 14 days fermenting in an anaerobic environment with sugarcane, followed by approximately 34 days of slow drying.

This extended processing method encourages the development of intense fruit flavours, pronounced sweetness, and aromatic complexity.

The resulting coffee combines the distinctive character of high-altitude Ethiopian varieties with the expressive qualities of experimental fermentation, offering a fruit-forward cup with lively acidity and a complex flavour profile.