About This Single Origin Ethiopian Coffee. 

Danche is located at 2100m in the Worka hills in Gedeb, just outside the town of Chelbesa. It is the largest growing area in Gedeb, with a total area of 1240 hectares of coffee farms. This specific station buys cherries from approximately 600 farmers all located in the area. Their farms are on average between 0.5 to 2 hectares in size, with cherry yield at around 4kg per tree. The location of this washing station is close to the farms which means that no farmer needs to transport their cherries for more than 40 minutes before reaching the station.

During harvest, cherries are collected manually and hand sorted. They are pulped by a traditional Agaarde disc-pulper. Skin and fruit pulp are removed before the machine grades the parchment in water, determined by density.

The coffee undergoes a 72 hour wet fermentation to break down the wet mucilage from the parchment layer. In this stage the sugars are broken down into flavour precursors, which influence the final cup quality.

Coffees are washed in channels, and graded in water by density. The lower density and lesser quality beans will float, and are removed, leaving only the dense higher quality beans which are separated as higher grade lots.

Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period, followed by hand sorting for 2-4 hours.

PROCESS: WASHED

REGION: CHELBESA, WORKA, GEDEO, GEDEB

ELEVATION: 1950 - 2100

VARIETAL: LOCAL LANDRACES, WOLISHO & DEGA

CUP: FLORAL, PEACH & CITRUS

ROAST: FILTER