Danche is a washing station located in Chelbesa, Gedeo in Ethiopia. They buy cherries from approximately 400 farmers who produce good yields thanks to fertile soil and good farming methods. The farms sit at high altitudes (2000 - 2300 masl) and have an average size between 1-2 hectares. The elevated altitudes play a significant role in shaping the distinct flavour profiles produced at this washing station.

SWEET AND BRIGHT. EARLY GREY TEA AND PHYSALIS BERRY. 

Harvesting typically takes place later in the season compared to other regions in Ethiopia. This prolonged cherry maturation period significantly contributes to the exceptional quality of the produce.

The team at the Danche Washing Station have a lot of experience in agronomy and agriculture, giving them the freedom to experiment effectively with new processing methods.

The cherries are picked manually and hand sorted later. They are then placed in a hopper that is connected to the pulping machine. The coffee flows from the hopper down to the pulper, and the pulper removes the skin and pulp. The machine is designed to conduct grading of higher (grade 1, such as this lot) and lower (grade 2) quality, based on density.

The coffee is then fermented under water in tanks for an average of 72 hours. The coffee is graded again in channels, so that the cherries of lower quality (with a lower density) will float. They are removed, leaving the denser, higher quality beans to be separated as higher-grade lots.

The parchment is soaked in clean water and then dried on raised beds for approximately 8 - 20 days. The coffee is dried in layers of 2-8 cm.

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