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4 Everton Park #01-40
Singapore, 080004

+65 6220 2330

A coffee bar and roastery driven by our beliefs to foster direct, transparent and sustainable relationships with our coffee producers, so as to help us to source, roast and brew some of the most amazing coffees from around the world, to the best we think they should taste and share them with you.


Ethiopia Dumerso

Nylon Coffee Roasters


As November arrives, two of the filter coffees came to an end last week. While we are sad to see Gitesi (Rwanda) and San Jose (Nicaragua) disappearing from our retail rack, we are excited to roll out another Ethiopian coffee from the Yirgacheffe region.

This new coffee is from a private wetmill in the local community of Dumerso in Yirgacheffe. Mr. Sorafi, who owns and runs the wetmill, works closely with BNT, an exporter in Ethiopia in order to  increase quality through systematic work at the wetmill. They are actively working on traceability, lot separation and quality improvement. The coffee from this wetmill is limited in amount and only a selection of the highest qualities are now sold through our sourcing partner, Nordic Approach.

Yirgacheffe is well-liked for its clean and floral washed coffees. In this area, there are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. These smallholders sell their coffee cherries to Mr. Sorafi, who processes and dries the coffee and sells it in the market.

In the cup, expect floral aromatics of jasmine followed by juicy apricots and peaches. Subtle citrus acidity is nicely balanced by honeycomb sweetness. Lavender flavours is complemented by a lovely silky texture.

  • Producers: ~ 700 smallholders in the surrounding areas as well as remote farmers.
  • Municipality: Dumerso
  • Region: Yirgacheffe, Ethiopia
  • Altitude: 1850 - 2100 masl
  • Varietal: Ethiopian Heirloom
  • ProcessingThe coffee are hand picked by the farmers and their families. After selling the coffee cherries to Mr. Sorafi the good coffee cherries are separated from the inferior ones. The cherries are depulped and the beans are fermented under water for 24 – 36 hours. After fermentation the coffee gets washed, graded and soaked. The coffee gets further sorted for defects while drying on raised beds for about 15 days.