Core Coffee Roasters - Danse Mormora - 250g - Nib and Noble

Core Coffee Roasters - Danse Mormora - 250g

Regular price $22.00

DANSE MORMORA, a washed bourbon, grown at 2200-2250masl from various smallholder producers in Guji, Ethiopia.


Lemongrass, Black Tea, Jasmine, Persimmon, Granny Smith, Spice & Lime Splice


A crisp coffee for a crisp Melbourne spring. Floral, clean, bright and sweet, let this coffee bring some extra sunshine in as the weather starts to warm up! Grown organically in beautiful wild forest, the coffee plants that make up this lot thrive in the well-drained and very fertile clay soils, with a great mix of altitude, soil, and shade, the plants slowly mature and create the distinctive flavours we know and love from the Guji region.

While not certified organic, this coffee (like many in Ethiopia) is grown organically by many families in the region. Agriculture is one of the main sources on income for many families, and they will typically grow coffee as a premium crop along side crops like beans, maize, bananas and khat (google that one!). Ripe cherries are hand picked during harvest season, between November and February.

They are then delivered to the washing station in Shakiso where they're graded, sorted, de-pulped and then fermented underwater for between 24 - 48 hours. Parchment is sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until moisture level reaches 12% or lower.


We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock. Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

Our favourite recipe for v60:

  • 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
  • Set your kettle to boil, and ready your socks to be rocked.
  • We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir if that's easier, just don’t rip the paper!
  • After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
  • Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
  • Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

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