Ethiopia Danche

Summary

This Ethiopian coffee comes from the Worka Chelbesa kebele in the Danche sub-area, Yirgacheffe region. Grown at 1925-2300 meters, it features Wolisho, Dega, and Kurume varieties. The honey process involves handpicking cherries, depulping, and leaving mucilage on the bean to enhance sweetness, followed by 2-3 days of dry fermentation and 10-14 days on raised beds. The coffee is sourced from the SNAP specialty coffee wet mill operated by Negusse Debele. Flavour notes include raspberry, jasmine, and jelly baby.

Details

Format

Bean

Decaffeinated

No

Region

Chelbesa, Yirgacheffe

Altitude

1925 - 2300 m.a.s.l

Variety

Wolisho, Dega, Kurume

Notes

Raspberry, Candy, Jasmine

The roaster

Triple Co Roast

Triple Co Roast is an independent specialty coffee roaster based in Stokes Croft, Bristol, UK. Operating as an ethically-trading, open-access roastery, they fo…