Diima Danche #6 - Ethiopia

This organic, natural processed lot comes from the cherries of approximately 400 smallholders near the Danche washing station, all situated at 2000-2300 metres above sea level.

To effectively categorise our Ethiopian coffees, our team created a “flavour wheel”, where we have allocated different flavour profiles to colours.
This coffee falls into the "Diima" flavour profile. Diima means "red" in the Oromiffa language, and it indicates that you will find intensity, fruit candy, violet florals, and tropical fruit like mango & banana in your cup.

Danche is a washing station located in Chelbesa, Gedeo. It is owned by our partners, SNAP COFFEE, and is organic certified.

The station buys cherries from approximately 400 farmers* who produce good yields thanks to fertile soil and good farming methods. The farms sit at high altitudes (2000 - 2300 masl) and have an average size between 1-2 hectares.

The elevated altitudes play a significant role in shaping the distinct flavour profiles produced at this washing station. Harvesting typically takes place later in the season compared to other regions, owing to its location. This prolonged cherry maturation period significantly contributes to the exceptional quality of the produce.

For the natural process, red cherries are harvested by surrounding farmers and delivered to the Danche station. The cherries are floated to remove any foreign material and floaters. After this, the cherries are placed on raised African beds for approximately 2 to 3 weeks for drying.