Ethiopia Danche Washed
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Varietal: Heirloom Blend
Region: Danche, Chelbesa Village, Gedeb Woreda
Altitude: 1900-2200m
Harvest: July 23
The Cappuccino Kid says...
"This coffee from Chelbesa Danche is clean, floral, and has a clear sweetness and acidity. When you smell it before brewing, it has a fragrant floral scent like jasmine and a hint of aromatic rue herb. The sweetness reminds you of honey, you might also notice hints of tropical fruit flavors like pineapple and passion fruit. This coffee has a long and complex finish.”
About the Processing
This fully washed coffee from Chelbesa, showcases the pristine floral qualities associated with the Yirga cheffe region. Processing involves removing the cherry from the seed, after fermenting the bean within its sticky mucilage layer in water for 24-36 hours, and subsequently drying it on elevated drying tables. It's worth mentioning that the location is officially organic-certified, although this specific batch wasn't acquired with certification.
About the Farm
Danche, a small section in Chelbesa town, in the Gedeb district, is a prominent coffee-producing area, ranging from 1900 to 2200 meters above sea level. The Chelbesa washing station, established in 2019, is part of SNAP Specialty Coffee's group of stations. It features ceramic fermentation tanks for heat retention, efficient and easy cleaning, and it sources coffee from approximately 500 local farmers in Chelbesa village.
About Ethiopian Heirlooms Varietals
Ethiopia is the birthplace of all coffee and accounts for 10% of the country’s GDP. Ethiopia contains more coffee biodiversity than any other producing region with over 100 different and unique varietals now confirmed. Some estimates put the number of regional landraces in Ethiopia at over 10,000 varieties, many of which have not been individually cataloged. Also, coffee growers use hybrid varieties developed by JARC (Jimma Agricultural Research Centre). These varieties are more resistant to pests and often provide higher yields.
Unlike other producing countries however it is almost impossible to source single varietal coffee lots. In Ethiopia all lots, no matter which one of the indigenous varieties they are, are mixed together and graded based on quality under the watchful control of the ECX. As a result almost all Ethiopian coffees are blends of the many Ethiopian varieties, and referred to as 'Ethiopian Landrace' or "heirloom varietals"