Ethiopia - Dogo Sodu - Natural Process

Listen - Ethiopia Dogo Sodu

We taste: strawberry jam and cooked nectarine complemented by violet like florals, a basil like herbaceousness and a syrupy body

Producer: small-holder producers

Region: Dogo Sodu Kebele, Guji Zone, Ethiopia

Elevation: 1,900-2,200 meters above sea level

Process: Natural

Coffee Story*

This lot was processed at a privately run coffee processing site in Dogo Sodu village ("kebele" = village). Located in the Ethiopia's Southern Guji Zone, the farmers who deliver to the Dogo Sodu mill have coffee planted in high altitude zones nearby that span a range of 1900 - 2200 meters above sea level.

They produce both wet and dry process coffee at the mill, this being a full natural/dry process coffee, dried in whole cherry. The mill has registered more than 200 small farmers in total from the villages bordering the site, most with an average farm size of 2 hectares of coffee or less.

The dry and wet process coffees start out the same, in that the whole cherry is first floated in water to remove the underripe coffee before processing (unripe coffee will float to the top, while the ripe coffee sinks).

At the Dogo Sodu site, the farmers are paid a premium to delivery only ripe cherry, so selective harvesting is employed at the farms before the coffee is even delivered. The coffee is then moved to raised drying beds for around 3 to 4 weeks time, until dried to around 11% moisture content.

*written by Coffee Shrub

Brew Guide

Hario V60 Dripper

This recipe highlights the jammy fruit and floral/herb notes found in this coffee.


Coffee: 23 grams

Grind size: 3.5 on the Fellow Ode (medium-fine)

Water: 360 grams at 200˚F

Coffee to Water Ratio: 1:15.56

Brew Time: 2:45


1.     Rinse filter

2.     Add ground coffee

3.     Start timer and saturate grounds with 75g water.

4.     Let bloom 30 seconds.

5.     Brew in two 100g pulses.

7.  At 1:45 add remaining 85 grams water and swirl brewer.

8. After all water draws down, remove the brewer from your carafe. Give the carafe a good swirl to mix the coffee. Serve and enjoy!

Brew Guide


This recipe intensifies the acidity and syrupy body we find in this coffee. Get ready for an intense experience!


Coffee: 20 grams

Grind size: 2 on the Fellow Ode (fine)

Water: 200 grams at 200˚F

Coffee to Water Ratio: 1:10

Brew Time: 1:30


1.     Rinse filter

2.     Invert the Aeropress and add ground coffee.

3.     Start timer and saturate grounds with 60g water. Stir.

4.     Let bloom 30 seconds.

5.     Over the next 30 seconds, evenly add water until you reach 200 grams. Make sure to evenly and fully saturate all of the grounds. 

6. After all water is poured, stir and then screw on filter lid. 

7. Flip brewer onto top of cup or carafe and firmly press the plunger until you hear hissing. 

8. Remove brewer from carafe and add 20 grams fresh hot water. Swirl.

9. Pour and enjoy.