Reserve Collection Danche, Ethiopia

Name: Reserve Collection Danche, Ethiopia
Brand: Industry Beans
SKU: 9030 - 012
Price: 21.0 AUD
Availability: OutOfStock

peach - elderflower - raspberry

$21.00 AUD

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100g

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About This Coffee

Wolisho, Dege
hydro honey
2100 masl

This special single origin from Ethiopia's Yirgacheffe region is sweet, floral, and consistent from start to finish.

Its unique and juicy flavour profile can be attributed to the Hydro Honey process - a hybrid between Natural and Honey processing, where a special preparation is carried out between initial drying, and honey drying.

Please Note: this coffee will be roasted on the specified date, if you order any other products at the same they will be produced and dispatched together.

Where It's From

Danche is located in the Gedeo zone of the Gedeb district; one of the most renowned coffee producing regions in the world. With ideal growing conditions and a culture that prioritises quality and rarity, SNAP Specialty Coffee chose Danche as the location for a new wet mill project in 2019, which is where this unique coffee was processed.

The fermentation tanks at the mill are made from a ceramic material, which gives their coffees an additional level of clarity that shines in the cup.

Tastes Like

This coffee is floral, sweet, and juicy, with tasting notes of peach, elderflower, and raspberry.

Roasting Note: This coffee requires a faster and slightly more developed roast than you might think, to highlight the lovely floral notes in the cup.

Brewing Note: Try starting with a 1:16 ratio, and a coarser grind setting than usual, as Ethiopian coffees tend to produce more fines. You could also try brewing a smaller volume, to lower the total number of fines in the brew.

Process Highlight

The Hydro Honey Process

This process can be seen as something of a hybrid between Natural and Honey processing, where a special preparation is carried out between initial drying and honey drying.

After picking and sorting the coffee cherries, they dry for 48 hours on shaded drying beds, similar to a traditional natural process, but for a shorter timeframe. Once this is finished they place the cherries in a tank filled with water for a 48-hour fermentation process (24 hours aerobic and 24 hours anaerobic). After the 48-hour fermentation period, cherries are pulped and placed on shaded drying beds for approximately 25 days, similar to a honey process.

Brewing Guide

Pourover Recipe

This coffee will shine as a pourover, where you can tweak every variable to get the best out of your brew. Try starting with a 1:16 ratio, and a coarser grind setting than usual, as Ethiopian coffees tend to produce more fines. You could also try brewing a smaller volume, to lower the total number of fines in the brew.