Experience the pinnacle of Ethiopian specialty coffee with the Danche Red Honey. Sourced from the high-altitude hills of Chelchele, this lot represents a sophisticated bridge between tradition and innovation. By utilizing the meticulous Red Honey process—a rarity for the Yirgacheffee region—this coffee captures the celebrated floral clarity of a washed process while infusing it with the deep, syrupy sweetness typically reserved for natural lots. It is a refined, multi-layered cup that showcases the true potential of the Gedeo zone. The Producer & Process Handpicked ripe cherries are delivered to the Danche washing station, located in the heart of the Gedeo Zone. Here, precision is the priority: ripeness is carefully assessed by measuring sugar levels with a refractometer before processing begins. After removing floaters, the coffee undergoes a 48-hour fermentation. The cherries are then de-pulped within hours, removing the outer skin while intentionally leaving most of the mucilage intact—the defining feature of the Red Honey process. This retained layer of fruit sugars dries directly on the parchment, contributing to a significant increase in sweetness, a fuller body, and a signature creamier mouthfeel. Drying takes place under increased shade to slow the process, allowing the sugars to stabilise and flavours to develop with immense clarity and balance. The coffee is dried on raised African beds and turned frequently over 14–18 days until it reaches the perfect moisture content. The Farmer Project This lot is part of an initiative created to provide Ethiopian producers with access to a transparent and traceable marketplace. By separating these specific lots, we can directly credit the dedication of the smallholders delivering to the Danche station. Processed using this environmentally friendly honey method—a rare approach for the region—this coffee sits beautifully between washed and natural styles. It combines the sparkling clarity and structure of traditional
Tasting Notes
Tags
