Handpicked at optimum ripeness, by roughly 800 producers, the coffee cherries are delivered to Wate Danche in the Gedeb area. At the washing station they are first floated to remove beans with a lower density before being lightly de-pulped and sorted by density. The selected beans are then left to dry-ferment in tanks for 2 days. Following this the beans are spread out on raised beds, then sun-dried for 10-14 days.

This honey processed lot from the Wate Danche station showcases how this processing can modulate the flavours of a coffee, compared to the washed lot you can find here. 

The bright, lighter fruit notes of the washed are moved into richer, deeper sweetness; blueberry jam instead of peach, the yellow citrus becomes tropical fruits and the florals become sweet Kenyan black tea. The mouthfeel of this coffee is a lot fuller than the washed, meaning that the tropical fruit reminded us of a Spelga pineapple yoghurt with real fruit pieces, whilst at times it was like a Müller fruit corner with blueberry compote. All that to say that this is a fruity, sweet, layered brew that's great across the spectrum of brew possibilities and if you can get it alongside the Washed then you'll not be disappointed!!

This coffee epitomises everything we love about washed Ethiopian coffees: clean, bright, and floral. With stone fruit shining at hotter temperatures, yellow citrus fruits taking over as it cools, all the while showcasing white floral aromatics, this is a great example of a classic washed Ethiopian.

Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.