Name: Eithiopia Yirgachefe - Aramo
Brand: theroasterie.com
SKU: 613
Price: 26.0 CAD
Availability: InStock

Yirgacheffe Dumerso vs. Aramo – Who Wins the Coffee Crown?

We’ve finally made it to Yirgacheffe. The coffee region that needs no introduction—but we’ll give it one anyway.
If you’ve ever wondered where all those floral, citrusy, clean-bodied coffees come from, chances are they started right here. Yirgacheffe is a legend. Not just in Ethiopia, but in the entire coffee world. Some say it’s the birthplace of coffee itself. And while the technical "origin point" might be further west in Ethiopia, Yirgacheffe is where the coffeestoryreally takes off. This is the Hollywood of heirloom varietals. The OG.

And yes—we’ve got two stunners from Yirgacheffe right now at The Roasterie: Dumerso and Aramo. If you’re trying to understand what makes this region special, tasting these side by side is like taking a masterclass (minus the $300 subscription).

First things first: where even is Yirgacheffe?

Let’s put it this way: if Yirgacheffe had a dating profile, it would read like this—

“2,000 metres tall. Red volcanic soil. High-maintenance but totally worth it. Loves misty mornings, slow drying under shade nets, and long walks through heirloom coffee trees. Looking for someone who appreciates floral complexity and fruity sweetness. Must enjoy pour-overs and quiet moments.”

This place is coffee-growing perfection. Nestled in the Gedeo Zone in southern Ethiopia, it’s made up of tiny farms—more like garden plots, really—surrounded by enset plants, avocado trees, and all kinds of other crops. It’s polyculture paradise. And everything’s done by hand: from picking to processing to drying.

Dumerso – All About the Glow-Up

This coffee is floral, sweet, and silky, with a little zing just to keep things interesting. Tasting notes? We’re getting raspberry, caramel, jasmine, and a soft, sweet mouthfeel with a slight tang on the finish. It’s elegant but not fragile. Like someone who wears linen and never spills.

What makes Dumerso unique isn’t just its flavour—it’s the people. The Dumerso washing station is woman-owned and supports over 700 smallholder farmers, many of whom are women themselves. That’s rare, and it matters. The work that goes into every batch is meticulous: hand-sorting, careful fermentation, and drying on raised beds under shade nets to protect the cherries from intense sun or unexpected rain.

We roast this one to let those delicate floral notes shine through. Brew it as a pour-over, and you’ll see what all the fuss is about.

Aramo – The Quiet Contender

Then there’s Aramo, which might not have Dumerso’s reputation, but don’t sleep on it.

This is your bright, juicy, spiced-toned gem. Think cocoa nibs, grapefruit zest, and a gentle warmth that sits somewhere between spice and citrus peel. The acidity is lively but pleasant, like biting into a perfectly ripe pomelo.

Aramo coffees tend to be a bit more layered. The brightness is still there—this is Yirgacheffe, after all—but it’s wrapped in something deeper. A little richness, a touch of mystery. It’s the kind of cup that changes as it cools, and rewards you for paying attention.

The washing stations in Aramo are small, community-based operations. Most of the coffee is carried in by hand or mule—yep, the roads are that remote. But that small-batch setup gives the producers total control over quality, and it shows in every sip.

Two regions, one origin, completely different vibes

So how do Dumerso and Aramo compare?

Dumerso is your jasmine-forward, raspberry-laced stunner with a soft body and a floral glow.
Aramo is your zesty, cocoa-toned, citrus-meets-spice mystery box with juicy acidity and a dry, clean finish.

Both are heirloom varietals. Both are washed process. Both are grown at high altitudes (around 2,000 metres). But wow, do they taste different. And that’s the fun of Yirgacheffe—every little microregion brings its own energy.

Why Yirgacheffe still matters

There are coffee origins that follow trends, and then there’s Yirgacheffe. It sets the trend.

It’s one of the first regions in Ethiopia that had organized washing stations and export structures in place. For decades, it’s been the poster child of what clean, complex, and floral African coffee can be. You can taste the care and tradition in every cup.

And yes, it still supports thousands of families. The farmers here don’t just grow coffee—they live it. It pays for education, medical care, and keeps the village economy moving. Better quality = better prices = better lives. And when roasters like us pay premiums for these micro-lots, we’re not just paying for beans—we’re investing in the people and the systems behind them.

A Side Note

We get it—Yirgacheffe isn’t new. But every time we roast a fresh batch of Dumerso or Aramo, it still feels exciting. Like, this is the good stuff. The kind of coffee that reminds you why you got into coffee in the first place.

If you’ve never tried Yirgacheffe before, now’s your chance to dive in. And if you have? Come taste the difference between two of its most expressive microregions. Both Dumerso and Aramo are available at The Roasterie right now, roasted fresh in small batches.

Try one. Try both. Make your own call on which one takes the crown.

Oh—and something kind of special happened this week.We had a bunch of folks from Yirgacheffe drop by The Roasterie. Locals. Born and raised in the same hills these coffees come from. We talked, we brewed, we shared stories. It was one of those moments that makes all this feel real.But here’s the part that hit hard: they’d never tasted this coffee before. Not Dumerso. Not Aramo. Not anything close to this quality. Because the best lots—the juicy, floral, clean ones—get exported. Sent off for auction, shipped west, roasted here. And back home? They’re drinking something totally different. A lower-grade version. Still coffee, but not this.It was beautiful to connect, but it also made the gap really obvious.So yeah. Drink your coffee slowly this week. Think about where it came from. And who didn’t get to taste it.

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