Bouncy Castle Espresso

About the Coffee

Dinkalem Ademe and his wife Sofiya run washing stations in Wush Wush and Dimbira, in the Keffa region of southwestern Ethiopia. Their Wush Wush site sits between 1,800 and 2,000 meters above sea level, near the Agama River. Around 2,500 smallholder farms in the surrounding area deliver their cherry to Dinkalem's stations for processing. Detour sources this coffee through Catalyst Coffee, an importing partner with a long-standing direct relationship with Dinkalem.

The coffee is made up of local landrace varieties that have naturally adapted to the Wush Wush growing environment over generations. After harvest, the cherry is processed using the washed method, which involves removing the fruit before drying to produce a clean, well-defined cup. Detour calls this lot "Tsebel," a name used locally to describe the coffee from this specific area.

Detour built this espresso blend around their preference for African coffees, particularly washed Ethiopians with brightness and sweetness. While Bouncy Castle typically features a single-origin Ethiopian as its base, Detour treats the blend as a flexible framework rather than a fixed recipe, keeping it open to other coffees that bring similar energy to the cup.

About Detour Coffee

Detour started in 2009 out of a back alleyway in Dundas, Ontario. The roastery grew out of a straightforward premise: coffee is fun, and that should come through in every step, from sourcing to the finished cup.

They roast on a Loring Coffee Roaster, which uses convection heat to produce consistent, clean roast profiles. Their sourcing philosophy is built around three priorities: relationships with the people behind the coffee, traceability through the supply chain, and quality in the final product. Those principles guide every buying decision they make.