Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.

Danche Chelbesa – Ethiopia | Natural Process | Landrace Heirloom

This naturally processed Ethiopian coffee is a vivid expression of Chelbesa’s highland terroir—bursting with jammy berries, lavender florals, and purple fruit sweetness. Its full, silky body and candy-like finish make for an immersive and playful cup, ideal for filter or light espresso. With balance, clarity, and aromatic complexity, this is a refined take on the classic natural profile.

About the Producer

This lot was produced at the Danche Washing Station in the Chelbesa kebele of Gedeb, a region renowned for its high elevations, lush canopy cover, and biodiversity. Local smallholder farmers cultivate indigenous landrace varietals in agroforestry systems—where coffee grows alongside shade trees and bananas—preserving both flavor integrity and ecological resilience. September Coffee works closely with transparent and ethical supply chains to bring coffees like this to the forefront.

Process

Danche Chelbesa undergoes a meticulous natural (dry) process designed to amplify fruit-forward character while maintaining clarity:

• Ripe cherries are carefully sorted and placed into fermentation tanks for three days, a controlled method that promotes clean fermentation.

• Following this, cherries are moved to raised beds and dried under the sun for 16–21 days, with regular turning to ensure even drying.

This slow, deliberate approach enhances sweetness, preserves vibrant aromatics, and gives the cup its rich texture and layered complexity.

Sustainable and Transparent

September Coffee partners with producers like Habtamu Fekadu who share their commitment to quality, traceability, and ethical sourcing. The result is a coffee that not only tastes exceptional but also supports sustainable practices at origin.

Flavour Notes: Grape Jelly, [Jolly] Ranchers, Berries, Jammy

What is the roast recency?

September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!

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.