We know everyone gets pretty excited by Yirgacheffe coffees, but we love the system that importers Nordic Approach use to classify their Ethiopian coffees, distinguishing them by flavour rather than region. These coffee beans, roasted by Elsewhere have been categorised as ‘Samii’ which translates to blue/sky in the Oromiffa language and describes coffees with a tea-like, floral and grape flavour profile that is definitely on display in this cup.

This easy breezy coffee from the Danche Washing Station in Chelbesa comes from the cherries of around 400 smallholder producers who farm organic coffee between 2000 and 2300MASL where extreme altitudes help to shape distinctive tasting notes. The owners of Danche, SNAP Coffee, are a really experienced team grounded in ensuring consistent specialty coffee processing by sharing knowledge with and training partnering farmers.

SNAP’s washed process involves pulping hand picked and hand sorted cherries then fermenting them under water in tanks for an average of 72 hours. The coffee is floated again leaving the denser, higher quality beans to be separated as higher-grade lots like this one to be soaked and dried.