Life at 2 ,300 meters above sea level is no easy feat for coffee trees. Cold nights and thinner air force the plants to fight for every drop of energy. But what’s remarkable is that it’s precisely these harsh conditions that produce the most delicate flavors. As soon as you take your first sip of this Ethiopian DANCHE from Friedhats Coffee, you’ll be surprised by the pure sweetness of peaches. After a moment, this fruity base is complemented by richer notes of ripe plums, which add body to the coffee. The entire composition is then rounded out by the delicate floral aroma of honeysuckle. The result is a very harmonious cup that tells the story of the power of Ethiopian nature.
The green beans come from the Gedeo region of Ethiopia, in the Chelbesa area. Processing is handled by the Danche washing station under the management of the SNAP organization. This particular branch serves 400 smallholder farmers who cultivate their land at altitudes ranging from 2,000 to 2,300 meters above sea level. Plantations at such high altitudes result in a significantly later harvest compared to the rest of the country. The longer ripening period of the cherries is directly reflected in the overall complexity and quality of the resulting beverage. Furthermore, SNAP places great emphasis on precise agronomy and conducts all its processes in accordance with strict organic certification standards.
After the ripe cherries were hand-picked, they underwent traditional natural processing. Workers spread the whole cherries, encased in their natural sweet skin, on elevated African beds. Here, the coffee slowly dried under the hot sun for several weeks. This classic process requires careful attention and regular turning of the crop to prevent any defects from forming. Thanks to the slow drying of the whole fruit, the fruity sweetness from the pulp transfers directly into the bean itself. This creates the juicy and pleasantly rich flavor experience typical of this particular method.