Danche

Cup profile...

Fruity notes with a creamy mouthfeel

Apricot, strawberry, chocolate

Danche, Ethiopia

Danche sits in Gedeb, in the southern reaches of Ethiopia’s Yirgacheffe region, an area long recognised for high-grown coffees with clarity, florals and citrus-led structure.

This lot takes a less common path. Rather than the washed or natural processes Ethiopia is best known for, it has been processed as a red honey. Ripe cherries are hand-picked and sorted at the Danche washing station, with floaters removed before fermentation. The coffee is then pulped, leaving much of the mucilage intact, and dried slowly under shade on raised African beds.

That slower drying, usually 14 to 18 days, helps build sweetness and texture while keeping the cup clean. For us, that is what makes this lot interesting. It still carries the lift and elegance we look for from Yirgacheffe, but with a little more weight, creaminess and depth from the honey process.

Filter recipe

Dose 15g | 250g at 94°C | 2:45