Danche is an outstanding washing station with veteran contributing farmers and mill workers. They are pulling from some of the highest elevation garden-farms in the world of coffee. Our lot separations from Danche usually end up being our favorite from Ethiopia each season. This year, we bought-in on a honey processed lot from Danche. A wildly sweet and fruit forward cup. This coffee has quite a bit of citrus and stonefruit acidity popping up at the cooler stages of the cup. Loads of melon, berry and jammy peach in a viscous body are presented boldly in this brew. Danche's honey process has a silky sweet florality that keeps us coming back for more, an elegant dessert beverage with a sparkle of brightness.
There are approximately 800 farmers that deliver cherry to this washing station. These folks come from the region and have small 2-3 hectares (7 acres) of land sitting at an elevation of 2,200+ meters above sea level on average. This lot consists of the Kurume, Wolisho and several other Landrace varieties.
Processing this honey took extra care and cleanliness to ensure no unwanted bacteria and resulting funkiness found it's way into the coffee seeds. There are generally four grades of how much fruit and time go into a honey process (white, yellow, red & black). The more fruit and time, the darker the color. We've comissioned a middle of the spectrum honey, a yellow-honey process. Allowing for the acidity to shine with the fruit forward sweetness of this coffee. The cherries are lightly de-pulped and left to dry-ferment in tanks for 2 days, washed and later placed in raised beds to dry. The parchment is constantly moved each day, taking 10-14 days, depending on the weather. The result is a fruity wonder with florality and acidity to gently compliment.
Our coffees are best after two weeks+ of the roast date.
