Danche, Ethiopia
Mandarin, Red Grape, Black Tea
Region: Yirgacheffee
Varietal : Heirloom
Process : Red Honey
This coffee comes from the Danche washing station in Yirgacheffe, Southern Ethiopia. Cherries are hand picked, checked for sugar content with a refractometer, and any floating beans are removed. The whole cherries rest for 48 hours before being pulped, leaving most of the sticky mucilage on the bean, then dry slowly under shade on raised African beds for 14 to 18 days. Honey processing is rare in Ethiopia, and the slow shaded version here is what they call a red honey. The lot is a mix of Kurume, Dega and Wolisho varieties grown between 1950 and 2200 metres, harvested November to January.
