Danche

$20.00$95.00

NEGUESSE DEBELA
GEDEB, ETHIOPIA

Cherry, Limeade, Hibiscus

 

Danche is a small village within Worka Chelbessa, a renowned coffee-producing area in Gedeo, southern Ethiopia. Coffee entrepreneur Neguesse Debela first established a processing site in Worka Chelbessa in 2017. He expanded his operations in 2019 by acquiring another washing station in Danche, a nearby village also within Worka Chelbessa.

Both sites, operated by Neguesse and his family, produce high-quality washed and natural coffees, along with experimental lots. Danche utilizes traditional Ethiopian underwater fermentation, where coffee is submerged for 36-48 hours before drying on raised beds for 10-14 days.

Danche showcases the best characteristics of washed Ethiopian coffees. We experienced flavors of cherry fruitiness, limeade sweetness and tartness, and hibiscus floral sharpness. Each sip of Danche offers a harmonious balance of sweetness, floral notes, and tartness.

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Description

Harvest Details

Every coffee has it’s own unique qualities. Along with the roast profile these factors also contribute to what makes Danche special:

PROCESS

Washed

VARIETY

Local Cultivars

ELEVATION

1900–2200m

LOCATION

Geed, Ethiopia

PRODUCER

Neguesse Debela

TASTING NOTES

Cherry, Limeade, Hibiscus

PARTNERSHIP & REGION

Danche, a small village within the renowned Worka Chelbessa coffee-producing region of southern Ethiopia, is home to one of Neguesse Debela’s coffee processing sites. Neguesse, a coffee entrepreneur, established his first processing site in Worka Chelbessa in 2017 and expanded in 2019 by acquiring a washing station in Danche. Both sites, operated by Neguesse and his family, produce high-quality washed and natural coffees, including experimental lots. Danche utilizes traditional Ethiopian underwater fermentation, where coffee is submerged for 36-48 hours before drying on raised beds for 10-14 days.

FAVORITE BREW METHOD

When we’re brewing a washed coffee from Africa, we reach for a V60. This brew method highlights the clean floral profile, creating a vibrant and balanced cup.

TYPE

V60

RATIO

1:16

COFFEE

22g

GRIND

Medium-Fine, like table sugar

WATER TEMP

201F

WATER

350g total: 50g bloom + two 150g pulses

BREW TIME

3:00