Danche
Summary
Single origin Ethiopian coffee from the Chelbesa kebele in Gedeo, SNNPR, produced by around 600 smallholder farmers and processed at the Danche washing station, managed by Girum Assefa and operated by Snap Coffee. Cultivars Wolisho, Dega and Kurume are grown organically in a semi-forest system at 2,160 metres. Cherries are depulped, fermented under cool water for 72 hours, fully washed and graded in channels, then dried on raised beds. Floral and potent, with notes of white wine, lime blossom and zest.
Pour over
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 3:30
Grind: Similar to caster sugar
- 0:00Bloom with 50 g water for 30 seconds (30 s)
- 2.Pour 50 g every 30 seconds
- 3:00Final pour at 3:00, total drawdown by 3:30
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Region
- Chelbesa, SNNPR, Gedeo
- Producer
- 600 smallholders in Chelbesa
- Altitude
- 2160 m.a.s.l
- Variety
- Wolisho, Dega, Kurume
- Notes
- Wine
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The roaster
Workshop Coffee is a London specialty coffee roaster with a cafe and academy in Belgravia. They offer single origins, house blends, and limited-release lots li…
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