Daannisa (2024)

OriginEthiopia

ProcessNatural, Spontaneous Fermentation

Summary

Daannisa is an Ethiopian coffee from the Guji region near Shakiso in Oromia, sourced by the Ture Waji (Sookoo Coffee) washing station in the Daannisa district. Grown at 1900-2100 meters altitude, it consists of local heirloom Arabica varieties from smallholder farmers who use no chemicals or pruning. The coffee is dry processed with spontaneous fermentation: cherries are hand-sorted, spread on raised beds in thin layers, turned every 2-3 hours for even drying, and dried for 4-6 weeks depending on weather. The flavour profile includes blueberry, cantaloupe, and black tea notes.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

ProducerSmallholder farmers

Altitude1900 - 2100 m.a.s.l

VarietyHeirloom

NotesBlueberry, Melon, Tea

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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