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