Dambi Uddo Ethiopian Coffee Beans – Hand-Roasted Single-Origin 340g

Dambi Uddo is a single-origin Ethiopian coffee roasted by hand in Spain, capturing the bright acidity and floral notes of the Yirgacheffe region. D·Origen sources directly from smallholder farmers in Ethiopia's highlands, then roasts small batches to order in their Madrid workshop. The result is a coffee that tastes like the place it comes from: clean, complex, and alive.

About this coffee

Hand-roasted in small batches to preserve the bean's origin character, Dambi Uddo shows notes of jasmine, bergamot, and stone fruit. The roast is medium—neither too light to lose body nor too dark to mask terroir. These are beans for filter brewing, pour-over, or espresso, depending on your grind and method. The 340-gram bag yields roughly 22–24 cups at standard strength.

How to enjoy

• Grind fresh and brew pour-over or Chemex for clarity of flavor.
• Use as espresso for a syrupy, floral shot with natural sweetness.
• Cold-brew overnight for a smooth, low-acid concentrate.
• Store in an airtight container away from light and heat; consume within 4 weeks of opening for peak freshness.

Product details

• Net weight: 340g
• Origin: Ethiopia (Yirgacheffe region), roasted in Spain
• Brand: D·Origen
• EAN: 8436597902540
• Roast style: Hand-roasted, medium

⭐ Why we love this

Dambi Uddo represents the Spanish roaster's commitment to direct trade and terroir—a philosophy that honors both Ethiopian origin farmers and the art of hand-roasting. The floral and fruited character stays true to Yirgacheffe's natural processing tradition, a rarity among Spanish roasters who typically favor darker, more forgiving profiles.

🍷 Pairing suggestion

Brew this as a morning pour-over alongside churros con chocolate or medialunas for a light, refined start. The jasmine and bergamot notes also pair beautifully with Spanish pastries, or serve as a palate-cleanser after a tapas spread—its bright acidity cuts through jamón fat perfectly.

📍 From Spain

D·Origen operates from Madrid, where they hand-roast Ethiopian beans in small batches to preserve origin character—a rarity in Spain's coffee culture, which traditionally favors darker European roasts. By sourcing directly from Yirgacheffe smallholders and finishing the roast in their Spanish workshop, they've created a bridge between African terroir and Spanish craft roasting tradition.