Ethiopia Coffee Exotic Selection - Danche Red Honey
Regular price
$23.00
We Taste
Mixed berry compote | Floral | Molassess Aftertaste
We Feel
Medium body | Juicy & Supple | Lingering Mouthfeel
Suitable for
Filter | Espresso
Region: Gedeo, Yirgacheffe, Southern Nations
Station: Danche Wash Station
Altitude: 1950~2300masl
Harvest: November to February
Varieties: Wolisho and Dega
Processed: 72hours Anaerobic fermentation then Red Honey
We Taste
Mixed berry compote | Floral | Molassess Aftertaste
We Feel
Medium body | Juicy & Supple | Lingering Mouthfeel
Suitable for
Filter | Espresso
Region: Gedeo, Yirgacheffe, Southern Nations
Station: Danche Wash Station
Altitude: 1950~2300masl
Harvest: November to February
Varieties: Wolisho and Dega
Processed: 72hours Anaerobic fermentation then Red Honey
Size
Grind
Ethiopia Coffee Exotic Selection - Danche Red Honey
Regular price
$23.00
We Taste
Mixed berry compote | Floral | Molassess Aftertaste
We Feel
Medium body | Juicy & Supple | Lingering Mouthfeel
Suitable for
Filter | Espresso
Region: Gedeo, Yirgacheffe, Southern Nations
Station: Danche Wash Station
Altitude: 1950~2300masl
Harvest: November to February
Varieties: Wolisho and Dega
Processed: 72hours Anaerobic fermentation then Red Honey
We Taste
Mixed berry compote | Floral | Molassess Aftertaste
We Feel
Medium body | Juicy & Supple | Lingering Mouthfeel
Suitable for
Filter | Espresso
Region: Gedeo, Yirgacheffe, Southern Nations
Station: Danche Wash Station
Altitude: 1950~2300masl
Harvest: November to February
Varieties: Wolisho and Dega
Processed: 72hours Anaerobic fermentation then Red Honey
Size
Grind
Introducing our exotic Ethiopia Danche – Red Honey process: a coffee that captures the essence of Yirgacheffe’s highlands and the dedication of its farmers.
Nuturing ground of Wolisho and Dega
Nestled in the Gedeb region of Yirgacheffe, the Danche Station sits at an impressive 2,300 meters above sea level. Here, over 700 smallholder farmers, each tending to less than a hectare of land, cultivate heirloom varieties like Wolisho and Dega. These farmers handpick cherries at peak ripeness, ensuring only the best make their way to the station. Often, they journey an hour on foot, carrying their harvest to the station, a testament to their commitment and the community's deep-rooted coffee culture.
Nestled in the Gedeb region of Yirgacheffe, the Danche Station sits at an impressive 2,300 meters above sea level. Here, over 700 smallholder farmers, each tending to less than a hectare of land, cultivate heirloom varieties like Wolisho and Dega. These farmers handpick cherries at peak ripeness, ensuring only the best make their way to the station. Often, they journey an hour on foot, carrying their harvest to the station, a testament to their commitment and the community's deep-rooted coffee culture.
Flavor and where it came from
Besides the exotic varietal, the Red Honey processing method employed at Danche is a meticulous blend of traditional and innovative techniques. The cherries are pulped and place inside large plastic barrels equipped with an airlock system to create anaerobic fermentation that last for 72 hours. After depulping, a portion of the mucilage remains on the beans, which are then dried on raised African beds for 10 days. This method enhances the coffee's inherent sweetness and body, resulting in a cup that's both vibrant and complex. Expect tasting notes of lemon, jammy fruit, and delicate floral undertones, culminating in a clean, well-balanced finish.
Besides the exotic varietal, the Red Honey processing method employed at Danche is a meticulous blend of traditional and innovative techniques. The cherries are pulped and place inside large plastic barrels equipped with an airlock system to create anaerobic fermentation that last for 72 hours. After depulping, a portion of the mucilage remains on the beans, which are then dried on raised African beds for 10 days. This method enhances the coffee's inherent sweetness and body, resulting in a cup that's both vibrant and complex. Expect tasting notes of lemon, jammy fruit, and delicate floral undertones, culminating in a clean, well-balanced finish.
Why Society Coffee Roasters Loves it
At Society Coffee Roasters, we are always drawn to something magical, Danche's unique microclimate, characterized by its high altitude and fertile soil, plays a pivotal role in shaping the coffee's distinctive flavor profile. The combination of meticulous farming practices and precise processing techniques ensures that each cup offers a sensory journey, reflecting the region's rich coffee heritage. All that reflects in the cup and we would love you to experience the wonderful experience with us.
At Society Coffee Roasters, we are always drawn to something magical, Danche's unique microclimate, characterized by its high altitude and fertile soil, plays a pivotal role in shaping the coffee's distinctive flavor profile. The combination of meticulous farming practices and precise processing techniques ensures that each cup offers a sensory journey, reflecting the region's rich coffee heritage. All that reflects in the cup and we would love you to experience the wonderful experience with us.
Final Sip
For those seeking a coffee experience that's both authentic and exceptional, Ethiopia Danche – Red Honey stands as a shining example of what dedication, tradition, and innovation can achieve in the world of specialty coffee.
For those seeking a coffee experience that's both authentic and exceptional, Ethiopia Danche – Red Honey stands as a shining example of what dedication, tradition, and innovation can achieve in the world of specialty coffee.
BREWING METHOD
| In | Out | Extract | |
| Espresso | 18g - 19g | 36g - 38g | 24 - 28 sec |
| Filter | 18g - 19g | 340g - 360g | 2:30 - 2:45 min |
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