Methodical Coffee
Greenville, SC, USA
All coffee falls somewhere on a grading scale. Coffees scoring higher than an 80 is deemed specialty grade, and these coffees make up around 5% of the total coffee market. The 88+ scoring coffees are the easiest to sell due to their interesting flavor profiles and they also bring the highest profits. But farmers then have to find buyers for the rest of their lot which is typically the majority of their crop. This is where Michael McIntyre comes into the story. Michael developed Dur Feres, a carefully selected blend of coffee from families and communities where the highest priced lots have already been sold. Dur Feres offers the same level of traceability, organic certification, and iconic Ethiopian flavor profile, but provides a steady rotation of fresh crop and a dependable flavor profile for buyers. Truly a clever solution to a sustainability problem.
Nectarine
Apricot
Papaya
Type
Single Origin
Origin
Sidamo, Ethiopia
Roast
Light
Species
Arabica
Varieties
Setami, Mikicho, 74110, 74158
Process
Natural
Altitude
1800m