This latest drop from Red Bank has all the clarity and complexity we’re looking for in Ethiopian coffee beans; bright peach, elegant oolong, and a marzipany meadowsweet floral finish that benefits from filter brewing.

Danche washing station in Chelbesa was founded in 2019 by Nigusse Debela.  Nigusse manages 4 other washing stations around the Gedeo Zone but the location, scale and attention to detail at Danche means it’s seen as the jewel in the crown. The team at Danche, including manager Ferew Ayalew, have an extensive background in agronomy, making them well-placed to train the 700 smallholder farmers that they buy from and process their coffee meticulously.

For this washed lot, coffee cherries were pulped, graded, fermented underwater for around 72 hours and hours and washed to remove the mucilage and graded again. The parchment coffee is soaked in clean water then laid out to dry on raised beds for up to 20 days.