Ethiopia Yirgacheffe Danche Natural ESPRESSO

About this coffee

This exceptional coffee comes from the Danche washing station, which was founded in 2016. Located in the Gedeb district, this station sits at an altitude of 1950-2100 meters above sea level. Danche is situated near Worka Town and is part of the Chelbesa growing area, known for its expansive 1240-hectare coffee farms. The station collaborates with around 170 farmers in the vicinity, each cultivating coffee on farms ranging from 0.5 to 2 hectares in size. Girum Assefa, the station manager, oversees the operations at Danche. During the harvest, cherries are carefully handpicked and manually sorted. The main cultivars grown in this region are Welisho and Dega. After collection, the cherries undergo the pulping process using a traditional Agaarde Discpulper. This method removes the skin and fruit pulp, following which the parchment is graded as 1st or 2nd quality based on density. Subsequently, the cherries undergo wet fermentation for an extensive 72-hour period. The next step involves washing and grading the coffees in channels, where they are sorted by density. The lower-density beans, indicating lower quality, float and are removed, leaving behind the denser and higher-quality beans, which are separated as higher-grade lots. Once the washing and grading process is complete, the coffee is meticulously dried. It is piled up in layers of approximately 2 centimetres in height and left to dry over a period of 10 days. After this drying phase, the coffee undergoes hand sorting for a duration of 2-4 hours, ensuring that only the finest beans make it to the final product. Overall, this coffee showcases the dedication and meticulousness of the farmers and staff involved in its production. With its prime location, careful cherry selection, and rigorous processing methods, this coffee promises to deliver a memorable and high-quality cup, rich in flavour and complexity.