Ethiopia Yirgacheffe Danche Natural ESPRESSO
by Passport Specialty Coffee Roaster: Brisbane Best Specialty ...
Single Originout of stock
Quick Facts
Origin
Ethiopia
Process
Natural
Variety
Kurume
Altitude
1950 - 2100 masl
Roast Type
espresso
by Passport Specialty Coffee Roaster: Brisbane Best Specialty ...
Origin
Ethiopia
Process
Natural
Variety
Kurume
Altitude
1950 - 2100 masl
Roast Type
espresso
<p data-mce-fragment="1"><strong data-mce-fragment="1">Origin:<span data-mce-fragment="1"> </span></strong>Ethiopia</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Region:<span data-mce-fragment="1"> </span></strong>Yirgacheffe</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Sub region:<span data-mce-fragment="1"> </span></strong><span>Gedeb</span></p> <p><strong>Washing Station:</strong> Danche</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Altitude:<span data-mce-fragment="1"> </span></strong>1950 - 2100 meters above sea level</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Variety:<span data-mce-fragment="1"> </span></strong>Kurume</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Process:<span data-mce-fragment="1"> </span></strong>Natural</p> <p data-mce-fragment="1"><strong data-mce-fragment="1">Tasting Notes:</strong> Light and silky with notes of candied orange and black tea florals.</p> <p data-mce-fragment="1"> </p> <p>This exceptional coffee comes from the Danche washing station, which was founded in 2016. Located in the Gedeb district, this station sits at an<br data-mce-fragment="1">altitude of 1950-2100 meters above sea level. Danche is situated near Worka Town and is part of the Chelbesa growing area, known for its expansive<br data-mce-fragment="1">1240-hectare coffee farms. The station collaborates with around 170 farmers in the vicinity, each cultivating coffee on farms ranging from 0.5 to 2<br data-mce-fragment="1">hectares in size.</p> <p><br data-mce-fragment="1">Girum Assefa, the station manager, oversees the operations at Danche. During the harvest, cherries are carefully handpicked and manually sorted. The<br data-mce-fragment="1">main cultivars grown in this region are Welisho and Dega. After collection, the cherries undergo the pulping process using a traditional Agaarde<br data-mce-fragment="1">Discpulper. This method removes the skin and fruit pulp, following which the parchment is graded as 1st or 2nd quality based on density.</p> <p><br data-mce-fragment="1">Subsequently, the cherries undergo wet fermentation for an extensive 72-hour period. The next step involves washing and grading the coffees in<br data-mce-fragment="1">channels, where they are sorted by density. The lower-density beans, indicating lower quality, float and are removed, leaving behind the denser and<br data-mce-fragment="1">higher-quality beans, which are separated as higher-grade lots.</p> <p><br data-mce-fragment="1">Once the washing and grading process is complete, the coffee is meticulously dried. It is piled up in layers of approximately 2 centimetres in height<br data-mce-fragment="1">and left to dry over a period of 10 days. After this drying phase, the coffee undergoes hand sorting for a duration of 2-4 hours, ensuring that only the<br data-mce-fragment="1">finest beans make it to the final product.</p> <p><br data-mce-fragment="1">Overall, this coffee showcases the dedication and meticulousness of the farmers and staff involved in its production. With its prime location, careful<br data-mce-fragment="1">cherry selection, and rigorous processing methods, this coffee promises to deliver a memorable and high-quality cup, rich in flavour and complexity.</p>
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