Producers: Smallholder Farmers. SNAP Specialty Coffee
Region: Yirgacheffe
Elevation: 2,200 meters
Cultivar: Heirloom Korume & Wolisho
Process: Honey
Notes: Blackberry, White Tea, Sage, Cherry Twizzlers
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The Danche Station is located in the Gedeb Zone of Ethiopia, within the Chelbesa kebele, and is managed by SNAP Specialty Coffee. This coffee is from the same producers and coffee varieties as our Chelbesa One washed lot, but processed and dried using the yellow honey method . Approximately 800 smallholder farmers deliver coffee cherries to the station, with farms averaging 2 to 3 hectares at elevations around 2,200 meters above sea level.
After arriving at the washing station, the cherries are placed in water to remove floaters before being depulped. The coffee then undergoes two days of dry fermentation in tanks before being spread on raised beds to dry. During the 10 to 14 day drying period, the parchment is regularly turned to promote even drying, with the timing adjusted to the weather. By retaining some of the fruit mucilage during drying, the honey process offers a distinctive approach to developing sweetness and complexity while preserving the character of these ancient varieties. Honey processing is also a better environmental option for processing as it uses very little to no water during the entire fermentation and drying.
Founded in 2008, SNAP operates seven washing stations across key coffee producing regions, including Sidama, Yirgacheffe, and Guji. Their work is built around three core pillars: consistency, education, and sustainability. Last year, SNAP's team of agronomists trained more than 6,000 farmers in land and nursery management, as well as climate-smart agricultural practices such as crop diversification and intercropping. Through these efforts, SNAP continues to support its farming partners while investing in the long-term quality and sustainability of Ethiopian coffee.
Producers: Smallholder Farmers. SNAP Specialty Coffee
Region: Yirgacheffe
Elevation: 2,200 meters
Cultivar: Heirloom Korume & Wolisho
Process: Honey
Notes: Blackberry, White Tea, Sage, Cherry Twizzlers
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The Danche Station is located in the Gedeb Zone of Ethiopia, within the Chelbesa kebele, and is managed by SNAP Specialty Coffee. This coffee is from the same producers and coffee varieties as our Chelbesa One washed lot, but processed and dried using the yellow honey method . Approximately 800 smallholder farmers deliver coffee cherries to the station, with farms averaging 2 to 3 hectares at elevations around 2,200 meters above sea level.
After arriving at the washing station, the cherries are placed in water to remove floaters before being depulped. The coffee then undergoes two days of dry fermentation in tanks before being spread on raised beds to dry. During the 10 to 14 day drying period, the parchment is regularly turned to promote even drying, with the timing adjusted to the weather. By retaining some of the fruit mucilage during drying, the honey process offers a distinctive approach to developing sweetness and complexity while preserving the character of these ancient varieties. Honey processing is also a better environmental option for processing as it uses very little to no water during the entire fermentation and drying.
Founded in 2008, SNAP operates seven washing stations across key coffee producing regions, including Sidama, Yirgacheffe, and Guji. Their work is built around three core pillars: consistency, education, and sustainability. Last year, SNAP's team of agronomists trained more than 6,000 farmers in land and nursery management, as well as climate-smart agricultural practices such as crop diversification and intercropping. Through these efforts, SNAP continues to support its farming partners while investing in the long-term quality and sustainability of Ethiopian coffee.