We recommend this coffee if you brew it with a filter, a French press or other soft brewing methods, and if you're looking for something dense and fruity.
A little Ethiopian gem with festive notes: sweetness, candied fruit and a hint of boozyness, resulting in a coffee full of intensity and depth.
The hydro-honey technique from Danche is an innovative processing style that begin with the cherries being dried for 48hrs on shaded beds, before they enter the fermentation barrels. These barrels are washed and smoked with Olive Tree Trunks and Honey Scum, before they fill them with the coffee cherries. It is then fermented 48 hours Aerobically, then submerged and fermented 48hr Anaerobically, so in total 96 hours.
The cherries were brought by 810 growers from the Danche and Kubi villages. As usual in Ethiopia, these are small-scale producers that grow mixed crops, both for food and for cash. They are supported by SNAP Coffee, which focuses its operations on three pillars: consistency, education and sustainability.
