Ethiopia DAANNISA from the Hungarian roaster Casino Mocca will transport you to a sun-drenched tropical orchard with every sip. Immediately after the first sip, you will taste juicy apricot, followed by the fresh tropical sweetness of pineapple, balanced by the delicate herbal tones of rooibos tea. This coffee has a light body, lively fruit acidity, and an elegant floral finish. It really shines when brewed with a filter, where its delicate complexity can fully unfold. A great choice for anyone looking for a juicy yet calm experience from a select Ethiopian coffee.
The beans come from the Guji region of Ethiopia, specifically from around the town of Shakiso in the Oromia region. This part of Ethiopia is named after the Guji tribe that inhabits the surrounding hills. The coffee is grown here by smallholders on gardens less than one hectare in size, often without the use of chemicals or any significant intervention in the natural growth of the bushes. Cherries from individual farms are transported daily to the Daannisa processing station, operated by Ture Waji (Sookoo Coffee). This station plays a key role in the local community and focuses on the high-quality processing of select harvests.
Processing is done using the natural method with spontaneous fermentation. After being sorted by hand, the cherries are spread out in a thin layer on raised beds and turned regularly during the first few days to prevent unwanted fermentation or mold. Drying takes four to six weeks, depending on the weather. The result is a distinctly aromatic coffee with an intense fruity profile and a delicate tea character that is beautifully reflected in every cup prepared using the pour-over or V60 method.
- Altitude: 1900–2100 m above sea level.