Kurume

The Soul of Ethiopian Specialty Coffee

Among Ethiopia's thousands of native coffees, Kurume (or Kudhumé) is one of the local varieties identified, named and widely planted by farmers, mainly around Yirgacheffe and Guji. Unlike numbered research selections such as 74110 and 74158, Kurume is a traditional variety selected in the field and passed down over generations.

Ethiopia's Local Varieties

Farmers in southern Ethiopia often use local names to tell coffee trees apart. The three most commonly heard are:

• Kurume: small, dense trees with small cherries and beans and a refined cup
• Dega: hardy and suited to high altitude
• Wolisho: tall trees with larger beans

These names aren't strict genetic categories; the same name can refer to slightly different plants in different areas. In most export lots they are mixed together and sold as "heirloom."

Flavor Profile

• Elegant acidity: bright lemon and lime
• Refined florals: classic jasmine and citrus blossom
• Tea-like texture: an Earl Grey-like elegance
• Stone fruit sweetness: peach and apricot

Growing Information

• Appearance: small trees with dense foliage and small cherries and beans
• Altitude: very high (1,800 m+)
• Disease resistance: medium, with some adaptation to local diseases
• Yield: medium

Why Single-Variety Lots Are Rare

Ethiopian smallholders usually grow several local varieties together, and cherries are pooled at washing stations, so "100% Kurume" lots are rare. Recently some specialty stations and research projects have begun separating single varieties, giving us a clearer picture of how these local varieties differ.

Brewing Tips

Kurume's delicate profile is best at light roasts brewed as pour-over to show florals and citrus. Try 92–95°C water and a 1:16 ratio, and sip as it cools — jasmine and tea-like notes become more pronounced.