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. This honey processed coffee is wildly sweet and a fruit forward cup. This coffee is syrupy, with a panela-citrus dynamism. Loads of melon, berry and jammy peach in a viscous body are presented boldly in this brew. Danche's honey process has a syrupy sweet florals 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.
A honey process is a hybrid washed process with a fermentation stage that leaves the mucilage on the seed. There are generally four grades of how much fruit and time go into a honey process (white, yellow, red & black). The more fruit mucilage contact and the amount of time fermented, the darker the color gradient. We've commissioned 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 to cure and dry, depending on the weather. The result is a fruity wonder with an acidity to gently compliment.
Our coffees are best after two weeks+ of the roast date.
