Ethiopia Danche Red Honey Espresso - Single Origin

Ethiopia Danche Red Honey Espresso - Single Origin. As with most Ethiopian coffee, this lot has been built from the hard work of multiple small holder farmers in the vicinity of the Danche washing station. Ripe cherries are handpicked and delivered to the Danche washing station, where they are sorted using a refractometer to assess sugar content before floaters are removed. The coffee is then fermented for 48 hours, partially depulped so most of the mucilage remains, and laid to dry as a red honey lot on partially raised African beds. Frequent turning ensures even drying across 14 to 18 days. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. Honey processed coffee is rare in Ethiopia, making this lot a particularly special release. PROCESS: W REGION: P ELEVATION: 1 VARIETAL: T CUP: L ROAST: F