Our second single origin coffee comes from Danche
located near Worka Town in the Gedeo Gedeb area of Ethiopia, at an altitude of around 2,100 meters above sea level.
The farms in this area typically sit between 1,925 and 2,110 meters, and notably, cherries from any farm in the region can reach the washing station within 40 minutes.This not only eases the physical burden on farmers, but also creates an efficient and consistent washing process made possible by the area’s favorable geography.
This particular washing station is known for its meticulous cherry selection, precise pulping and fermentation, and careful washing. Through this process, it clearly expresses Ethiopia’s classic coffee character alongside the renowned terroir of the Gedeo region.
We finished roasting this coffee with a drop temperature of 211°C, a profile designed to highlight Ethiopia’s distinct character while preserving clarity and cleanliness in the cup.
In the cup, it presents a clean and well structured profile. We find aromas and flavors reminiscent of white nectarine, supported by a clean sugar syrup like sweetness and texture, finishing with a black tea aftertaste.
As an espresso, it shows excellent texture and balance, approachable and enjoyable for a wide range of palates. It is also well suited as a daily coffee, easy to return to as part of everyday life.
Compared to our first Ethiopian coffee, Gogugu, this is a washed coffee that reveals a different expression of cleanliness and structure.
