We’re kicking off Ethiopia season with this absolute peach of a coffee (literally and metaphorically) from the Danche washing station.
Danche
£14.00
£52.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Elegant and complex, with notes of peach, oolong tea and marzipan.
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OriginDanche, Gedeb, Gedeo Zone
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CountryEthiopia
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Altitude2,000-2,300 MASL
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ProcessWashed
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VarietyHeirloom
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NotesPeach, Oolong, Marzipan
Origin Story
Visiting Danche was the highlight of Tom’s trip to Ethiopia back in January. The station is situated on the crest of a small hill near to the famed Chelbesa washing station, and receives a consistent cool breeze, providing relief from the otherwise searing heat. Sitting atop the hill is an enormous kararo tree that casts a huge shadow across the ground at the top of the station, providing a natural place for the workers to take shelter during the heat of the day.
Overseeing operations is station manager Ferew Ayalew who has a background in agronomy, and oversees a clearly well-maintained and managed operation. After explaining the different processes at the station, and guiding us along the drying beds, we were treated to a delicious lunch of the traditional fermented flatbread injera, made from the native teff grain, topped with a dahl-like thick stew of chickpea and broad bean called shiro.
On delivery, the ripe coffee cherry is pulped and graded, before being fermented underwater in tanks for an average of 72 hours. The coffee is then graded again in washing channels, separating out the denser, higher quality beans that constitute this lot. The resulting parchment coffee is then soaked in clean water, and dried on raised beds for 8-20 days until the optimal moisture level has been reached.
It’s surely no coincidence that the combination of perfect drying conditions and impeccable attention to detail has resulted in one of the most delicious and expressive washed Ethiopian coffees that we have tasted.
It’s elegant and complex, with notes of peach, oolong tea and marzipan.
Overseeing operations is station manager Ferew Ayalew who has a background in agronomy, and oversees a clearly well-maintained and managed operation. After explaining the different processes at the station, and guiding us along the drying beds, we were treated to a delicious lunch of the traditional fermented flatbread injera, made from the native teff grain, topped with a dahl-like thick stew of chickpea and broad bean called shiro.
On delivery, the ripe coffee cherry is pulped and graded, before being fermented underwater in tanks for an average of 72 hours. The coffee is then graded again in washing channels, separating out the denser, higher quality beans that constitute this lot. The resulting parchment coffee is then soaked in clean water, and dried on raised beds for 8-20 days until the optimal moisture level has been reached.
It’s surely no coincidence that the combination of perfect drying conditions and impeccable attention to detail has resulted in one of the most delicious and expressive washed Ethiopian coffees that we have tasted.
It’s elegant and complex, with notes of peach, oolong tea and marzipan.
Ganchos Cap
£20.00
Jay Pocket Tee
£28.00
Camp Mug
£20.00
Kinto Travel Tumbler
£30.00
Mundial Patch
£5.00
Sticker Pack
£5.00