A sweet, structured red honey coffee from the Danche Washing Station in the Gedeb district of Yirgacheffe, Southern Ethiopia. Working with local smallholder farmers, Danche is known for coffees of exceptional clarity and complexity. Cherries are hand-picked at peak ripeness, then quality-selected through flotation and sugar-level measurement with a refractometer.

After a 48-hour fermentation, the cherries are depulped with much of the mucilage left intact. This red honey process lets the coffee dry slowly with its fruit sugars still present — building a fuller body, enhanced sweetness and a creamy mouthfeel, while preserving the clean flavour definition Yirgacheffe is known for. The beans dry on raised African beds for 14–18 days with frequent turning until they reach around 11.5% moisture.

Still relatively rare in Ethiopia, this method bridges the richness of natural coffees with the clarity of washed. Expect grape and cherry, floral aromatics, and a black tea finish.

• Origin: Gedeb, Yirgacheffe, Ethiopia
• Producer: Local smallholder farmers · Danche Washing Station
• Process: Red Honey
• Varietal: Kurume, Dega, Wolisho (Arabica)
• Altitude: 1,950–2,200 masl
• Harvest: November to January
• Roast: Filter
• Net weight: 200g
• Tasting notes: Grape, cherry, floral, black tea