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Danche | Ethiopia | Filter

  • Information
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  • Apricot & Black Tea
    Harvest: December 2024


    Country: Ethiopia
    Producer: Danche washing station
    Region: Yirgacheffe
    Process: Washed
    Variety: Heirloom
    Altitude: 1,950 - 2,200 masl

    Located in the highland village of Chelbesa in Yirgacheffe, the Danche washing station is operated by exporter Snap Coffee and is organic certified. The station sources ripe coffee cherries from around 400 smallholder farmers, whose farms lie at elevations of 1,950 - 2,200 meters above sea level and range between 1-2 hectares in size.

    The region’s high altitude and cooler climate result in a later harvest season and a longer cherry maturation period, both of which increase the density and quality of the beans, contributing to the region’s distinct flavour profile.

    All coffee processed at Danche is collected manually and carefully hand-sorted to remove under  and overripe cherries. The selected cherries are fermented underwater in tanks for an average of 72 hours, though fermentation times can vary from 48 to 100 hours. After fermentation, the coffee is density graded in water-filled channels - lower-density beans float and are removed, leaving only the denser, higher-quality beans to be processed further. The parchment coffee is then soaked in clean water before being dried on raised beds for approximately eight to twenty days. Drying is done in layers ranging from two to eight centimeters, adjusted based on weather conditions, table type, and the drying stage.

     

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