Danche is a few short kilometers away from the highly regarded washing station of Chelbessa, and produces some of our favorite Ethiopian coffees each year. In the cup we find intoxicating florals, watermelon, peach, and a lively citrus acidity.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Grade 1 density separated. Fermented underwater for 36 hours. Dried on raised beds for 10-14 days.