Danche Red

This Red Honey coffee from Yirgacheffe, Southern Ethiopia (1,950–2,200 MASL), is processed using a rare and environmentally friendly honey method. After depulping, a layer of fruit mucilage is intentionally left on the parchment, enhancing sweetness, body, and creating a creamy mouthfeel. The coffee is then slowly dried on raised African beds under increased shade for 14–18 days, allowing flavours to develop with greater clarity, balance, and complexity. Sitting between washed and natural processing, this method combines the clean structure of washed coffees with the sweetness, texture, and vibrant character typically associated with naturals.