Coffee Description
Naturally-processed coffees have taken a turn upwards in quality over the past few years. This coffee, a blend of coffees throughout the Harar region, smells sweet and fruity when ground fresh, a noticeable semi-sweet chocolate scent lingers. In the cup, that fruitiness manifests in a round mixed-berry flavor, a thick, sweet body, and a floral finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light/Medium
Variety
Ethiopia Heirloom/Landraces
Process
Natural
Elevation
1800 masl
Region
Harrar
About Multiple Small Holders of Ethiopia
Our flagship community lot, Dur Feres, is a coffee we developed by popular demand and with a heck-ton of nostalgia in mind. (Catalyst) Founder and Sourcing Director Michael McIntyre came of age as a coffee person in the early aughts when one of the greatest coffees in the world was Mohamed Ogsady’s famed Harar Horse brand (with its iconic cloth label showing a horse silhouetted against the MAO name). Coffee folks everywhere slip into nostalgia when we mention Harar Horse coffee: its thick blueberry puree and chocolate notes took the world by storm in a time when coffees weren’t as distinguished by origin characteristics as we now expect.
With the death of Mohamed Ogsady and the institution of the Ethiopian Commodities Exchange (ECX), the MAO Horse coffee sadly became a thing of the past. However, in 2016 when Michael set out to create a carefully composed in-country blend of selected lots Grades 1, 2, and 3, he knew exactly what he was going for: homage to the great coffee and producers that changed so many lives and defined so many palates, including his own. Our Dur Feres, or “Wild Horse” translated from Amharic, was born.
We source Dur Feres and its sister washed coffee, Tsebel, from the families and communities where we source our highest quality microlots. Dur Feres has the same level of traceability, is organic certified, and maintains a steady flavor profile which we ourselves curate using coffees from various regions of Ethiopia as they come ripe. This allows us to keep a fresh crop supply always rotating and gives our roasters the assurance that they can build their sourcing programs around having a constant supply of this coffee at the same price and with the same flavor profile they’ve come to expect.
Harrar, Ethiopia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Wonderfully balanced, this coffee is a fruit bomb in the front and comforting in the finish. I taste strawberry hard candy and yellow plum in the front with a short linger and chocolate muffin finish. "
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
