Danche - Washed - Ethiopia - Light
Danche - Washed - Ethiopia - Light
Sweet Peach, Meyer Lemon, Black Tea, Toffee
YIRGACHEFFE, ETHIOPIA
Located in the Gedeo zone of the Gedeb district, Worka Danche is one of the finest coffee producing areas within the famous Gedeb Woreda. Known for its dense layered semi forest vegetation structure encompassing banana trees as well as shade grown coffee trees, Danche is a great example of best coffee growing acro ecology. SNAP Specialty Coffee built their new wet mill in 2019 in a small hamlet called Chelbesa with in the Danche Village with the hope of reaching out to purchasing exclusively red cherries from the nearby farmers in Danche Village. Their ambition became a reality after completion of the project. The fermentation tanks of the wet mill were built by ceramic which will help bring clarity in the coffee that they process as well as help fasten the fermentation through heat inside the ceramic.
Each Bag Contains Whole Coffee Beans
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Danche
Worka, Yirgacheffe, Ethiopia
Region: Yirgacheffe
Zone: Gedeb, Gedeo
Village: Worka
Variety: 74110, 74112, 1974, 1975
Fermentation: Wet fermentation for 72 hours
Drying time: 10-14 days dried on raised beds
Soaking Time: 36-48 hrs
Altitude: 1950 - 2200 masl
The small village of Danche is a sub-kebele (community) within Worka Chelbessa, located in Gedeb at the southernmost tip of the Gedeo region. Over the past decade, Worka Chelbessa has gained recognition for producing exceptional coffees, making it a prime destination for coffee entrepreneur Neguesse Debela when he began his journey in the coffee industry.
In 2017, Neguesse established his first coffee site in Worka Chelbessa. By 2019, he expanded his operations, acquiring a second washing station just a few kilometers away in Danche, a smaller community within the same region. Together with his family, Neguesse runs both sites, which are renowned for producing meticulously crafted washed and natural-processed coffees. They also take innovation seriously, experimenting with unique processing methods to consistently elevate the quality of their coffee.
The Danche washing station employs Ethiopia’s traditional underwater fermentation method, a time-honored technique that enhances the coffee’s unique flavors. In this process, coffee is fully submerged in water for 36 to 48 hours, though the duration can extend depending on specific conditions. Once fermentation is complete, the coffee is dried on raised beds for 10 to 14 days, ensuring optimal quality and consistency.
