Danche - Hydro Honey - Ethiopia
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Farm: Danche Washing Station
Producer: SNAP Specialty Coffee
Country: Ethiopia
Region: Gedeb, Gedeo, SNNPR
Process: Hydro Honey
Variety: Kurume, Dega, Wolisho
Notes: Strawberry Creme, Concord Grape, Lime
Elevation: 2110 MASL
Harvest: November 2025 - January 2026
This coffee was produced by the small holder farmers and the workers at Danche Washing Station in Gedeb, Gedeo, SNNPR Ethiopia. This lot is a field blend of Landrace cultivars along with, Wolisho, Dega, and Kurume. Danche is the washing station in Worka Chelbesa, managed by SNAP Specialty Coffee. The washing station is ~2110MASL.
This coffee is processed using a new and innovative method. Ripe cherries are harvested and measured for sugar content. Only fruit with Brix content above 20 is selected. The cherries are mechanically sorted from green and defects, before being floated in ceramic tanks to remove floating cherries. The coffee is then placed on raised beds, and dried in shade for 48 hours. While the coffee is drying, the fermenting tanks are washed and smoked with olive trunks. The whole partially-dried cherries are then placed into the tanks, and quenched with water. The cherries undergo 24 hours of anaerobic fermentation, before being opened and fermented 24 hours aerobically. The cherries are then removed, and placed inside on shaded drying beds, to dry for 25 days.
This is a big and bold high-intervention natural, with a process-driven ferment character. This coffee left off the table with intense Concord Grape jam, Strawberry Creme, and gentle Lime acidity. Vibrant and explosive, this is an exploratory coffee with a lot of energy.
Coffee information
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Origin
Ethiopia
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Roastlevel
Light
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Roastdate
Recipe
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RECIPE
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If you buy these coffees you probably know how to brew ;-)
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QC Recipe (Washed)
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Dripper
Small conical v60 01, Cafec Flower etc.
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Grind
Medium (4.3-4.5 ZP6)
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Dose
12 gr
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Water
1/3 strength Third Wave Water (Classic Profile)
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Temp
92C (198F)
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Recipe
Four equal pours of 50 gr, 5-8 ml/s, first pour bloom, second pour at 30 sec, third and fourth pour both begin after the water drains to 1 cm above coffeebed.
