Habtamu Fikadu Aga, Danche - Washed | Ethiopia

DANCHE WASHING STATION — GEDEB, YIRGACHEFFE, ETHIOPIA

THE CUP

A classic washed Yirgacheffe with the refinement and vibrancy that make Danche one of Ethiopia’s most celebrated sites. The cup opens with apricot marmalade and ripe citrus, followed by layers of peach jam, lychee, and delicate black tea florals. A silky texture supports the sweetness, while a lively acidity adds lift and clarity. Clean, balanced, and effortlessly elegant.

THE ORIGIN
Producer: 800 smallholder farmers
Washing Station: Danche
Region: Gedeb, Yirgacheffe, Ethiopia
Varieties: Landrace
Altitude: 1,950–2,200 masl
Process: Washed
Harvest: January 2025

THE PRODUCER

Located in the heart of Gedeb, the Danche washing station has earned a reputation as one of Ethiopia’s finest. Around 800 smallholder farmers, each cultivating 1–2 hectares at altitudes nearing 2,200 meters, contribute to this exceptional lot. The fertile red soils, dense shade cover, and cool mountain climate produce cherries rich in sugar and aromatic complexity.

Danche is managed by SNAP Coffee Exporters, a leading force in Ethiopian specialty coffee since 2008. Operating seven washing stations across key growing regions, SNAP has become synonymous with precision, transparency, and quality — their lots consistently stand among the cleanest and most expressive in the country.

THE PROCESS

Ripe cherries are hand-picked and floated to remove underripes and defects before being depulped. The seeds then undergo an extended 96-hour dry fermentation, a method that enhances sweetness and structure while preserving the coffee’s natural clarity.

After fermentation, the coffee is thoroughly rinsed and moved to raised drying beds, where it dries slowly over 12–14 days, turned frequently for even airflow and shaded during the hottest hours of the day. This meticulous drying ensures a clean, transparent cup and preserves the delicate florals and citrus notes characteristic of Gedeb.

WHY ILSE LOVE IT

Danche represents everything Ilse looks for in a washed Ethiopian coffee — luminous acidity, ripe fruit, and a long, tea-like finish. The clarity here is stunning: a perfect balance of stone fruit sweetness and black tea sophistication. Year after year, this washing station delivers some of Ethiopia’s most vivid and articulate coffees, and this lot is no exception.

What is the roast recency?

Ilse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.