Ethiopia Danche Red Honey - Filter Roast

COUNTRY - Ethiopia
REGION - Gedeb, Yirgacheffe
ALTITUDE - 1950 - 2300 M.A.S.L
VARIETAL - Wolishu, Dega Heirloom Varietals
PROCESSING METHOD - Anaerobic Red Honey

DANCHE Station in the Gedeb Zone, Ethiopia (Chelbesa is the “kebele”) and managed by SNAP Specialty Coffee. The approximately 800 farmers that deliver cherry to this washing station, come from the region and have between 2 and 3 Ha of land sitting at an elevation of 2,200 m.a.s.l. on average. This lot consists of the Kurume and Wolisho varieties.
SNAP focuses its operation on three fundamental pillars – Consistency, Education, and Sustainability. It is within their purpose to improve the livelihood of supporting farmers, and last year their team of agronomists trained more than 6,000 farmers in land and

RED HONEY PROCESS
The Red Honey processing method employed at Danche is a meticulous blend of traditional and innovative techniques. The cherries are pulped and place inside large plastic barrels equipped with an airlock system to create anaerobic fermentation that last for 72 hours. After depulping, a portion of the mucilage remains on the beans, which are then dried on raised African beds for 10 days. This method enhances the coffee's inherent sweetness and body, resulting in a cup that's both vibrant and complex.

WOLISHO
The Wolisho variety is an ancient variety of coffee that is native to the highlands of Ethiopia. It is a low-yielding, small-leafed, drought-tolerant, slow-maturing, high-altitude, shade-tolerant, and hardy variety. It is highly sought after by specialty coffee producers due to its unique characteristics

DEGA
The Dega variety is a low-yielding variety, meaning that it produces fewer coffee beans than other varieties. This makes it a rare and sought-after variety, as it is not widely available. It is also known for its high quality, as it is grown in the ideal conditions of the Misty Valley (Yirgacheffe).