Chelbesa Danche

This washed Ethiopia comes to us from the Danche washing station, where around 800 smallholder farmers grow coffee at an average elevation of 2,200 meters. The lot is made up of Kurume and Wolisho varieties, which are carefully processed to highlight the vibrant and complex character of coffees from this region. The Danche washing station is located in Chelbesa, a kebele within the Gedeb Zone, one of Ethiopia's renowned coffee-growing areas. The farmers delivering cherry to the station typically cultivate between two and three hectares of land, with coffee grown at high elevations that help develop the vibrant fruit character and complexity we love in Ethiopian coffees. The cup is layered with notes of ripe berries, bright citrus, and juicy stone fruit, with a clean, lively acidity and a delicate sweetness that carries through the finish. After being sorted and de-pulped, the coffee is dry-fermented for 96 hours before being washed and dried on raised beds for 12 to 14 days. The result is a clean and expressive Ethiopia with layers of complex fruit, balancing bright acidity and sweetness with a delicate, elegant finish.