THE CUP

Lush and fruit-forward. Ripe peach, honeysuckle, and yellow cherry lead the way, with jammy stonefruit, melon, and citrus acidity emerging as it cools. A viscous body and silky florality round it out — elegant, dessert-like, and sparkling with brightness.

THE ORIGIN

• Variety: Ethiopian Landrace (Kurume, Wolisho & others)

• Region: Gedeb, Gedeo, Ethiopia

• Altitude: 2,200+ masl

• Harvest: December 2024

• Process: Yellow Honey

THE PRODUCERS

Around 800 smallholder farmers, each cultivating 2–3 hectares at extreme elevations, deliver cherry to Danche Washing Station. With veteran mill workers and precise processing protocols, Danche consistently produces some of the cleanest, most expressive coffees in Ethiopia.

THE PROCESS

Cherries are lightly de-pulped and undergo 48 hours of dry fermentation before washing. Parchment is then carefully dried on raised beds for 10–14 days, turned constantly for even development. This yellow honey method preserves florality and acidity while amplifying fruit-forward sweetness.

WHY WE LOVE IT

Danche lots are perennial favorites for their clarity and expressiveness, and this honey-processed selection is no exception — silky, sweet, and loaded with stonefruit character.

Tasting Notes: Ripe peach, honeysuckle & yellow cherry

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.