Danche, Filter - 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 - 18 days, helps build sweetness and texture while keeping the cup clean. It still carries the lift and elegance expected from a coffee from Yirgacheffe, but with a little more weight, creaminess and depth from the honey process. Region: Yirgacheffe Country: Ethiopia Elevation: 1,950 - 2,200 masl Variety: Kurume, Dega, Wolisho Process: Red Honey