"Upon grinding, an inviting burst of sweet strawberry, blueberry, white peach, bergamot, and delicate floral sweetness rises from the cup. On the palate, lush flavors of peach gummy candy, lychee jelly, blueberry jam, and rich Kyoho grape unfold with vibrant intensity. Accents of bright bergamot and graceful jasmine florals lift the profile, creating a sweet and beautifully layered cup".
The Danse Sayisa area is composed of hundreds of smallholder families, each farming small plots of land where coffee is intercropped with food crops. The Danche washing station serves as a central hub, providing shared processing infrastructure, quality control, and market access.
This lot consists of traditional Ethiopian Heirloom varieties—locally selected landraces cultivated for generations. These varieties are prized for their genetic diversity and adaptability, and they are particularly expressive under high-altitude conditions. In Danche, these heirlooms are known to perform exceptionally well in natural processing, maintaining clarity while allowing fruit-driven characteristics to develop.
This coffee originates from the Danse Sayisa community surrounding the Danche area in southern Ethiopia. The coffee is processed through the Danche Washing Station, a well-known facility that has built a strong reputation. Danche is located in the Yirgacheffe zone, within the broader Gedeo area of southern Ethiopia. Coffee farms typically sit between 1,900 and 2,200 metres above sea level, benefitting from cool temperatures, high diurnal variation, and abundant rainfall. The region’s red-brown, nutrient-rich soils and slow cherry maturation contribute to dense seeds with strong internal structure.
This lot consists of traditional Ethiopian Heirloom varieties—locally selected landraces cultivated for generations. These varieties are prized for their genetic diversity and adaptability, and they are particularly expressive under high-altitude conditions. In Danche, these heirlooms are known to perform exceptionally well in natural processing, maintaining clarity while allowing fruit-driven characteristics to develop.
Cherries are hand-picked by smallholder farmers at optimal ripeness and delivered daily to the Danche washing station. For the natural process, whole cherries are meticulously sorted before being spread in thin layers on raised African beds. Drying typically takes 18–25 days, depending on weather conditions, with frequent turning and careful monitoring to ensure even moisture loss and to prevent over-fermentation. Once target moisture levels are achieved, the coffee is rested before dry milling, grading, and export preparation, allowing internal moisture to stabilize and ensuring consistency in the final lot.
Variety : Heirloom
Altitude : 2200 masl
Process : Natural
Origin : Danse Sayisa