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Diima Danche - Ethiopia
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Taste: Mango, Lemon, Black Tea (Filter); Strawberry, Pineapple, Marzipan (Espresso)
- Process: Natural
- Variety: Local Heirloom
- Origin: Gedeb
- Importer: Nordic approach
Harvest: 11.25-02.26
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This Natural comes from Chelbesa in Ethiopia and is processed at the Danche Washing Station. Around 400 small producers from the surrounding area deliver their hand-picked coffee cherries to the station. Their farms are located at an altitude of 2,000 to 2,300 meters and are usually only one to two hectares in size. After delivery, the cherries are sorted again by hand and separated from unripe fruits and foreign material in water. They then dry for two to three weeks on raised African drying beds. The high altitude ensures slow ripening of the coffee cherries. At the same time, the harvest in Chelbesa begins later than in many other Ethiopian growing regions. Both create very good conditions for an expressive and precisely processed Natural.
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The Danche Washing Station is located in Chelbesa, a high-altitude coffee growing region in Ethiopia. Around 400 small producers from the surrounding area deliver their harvest to the station. Most cultivate areas of one to two hectares at altitudes between 2,000 and 2,300 meters. Due to the high altitude, the coffee cherries ripen particularly slowly. The harvest also begins later here than in many other regions. The longer time on the tree gives the fruits more time to develop and contributes significantly to the quality of the coffees from Chelbesa. For this Natural, only ripe cherries are hand-picked. After delivery to the Danche Washing Station, they are carefully sorted and separated from unripe fruits and foreign material in water. The whole cherries then dry for about two to three weeks on raised African drying beds. During this time, they are regularly turned to ensure even drying. The team at the Danche Washing Station has extensive experience in agriculture and agronomy. This knowledge enables precise processing and also creates space to test new methods in a controlled manner.
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
