This coffee from September Coffee offers a complex flavor experience that blends the sweetness of fresh berries, such as blueberries and raspberries, with the tropical fruitiness of guava and melon. The overall profile is complemented by a juicy citrus acidity reminiscent of mandarins. The coffee stands out for its light, silky body and clean, sweet finish, which attests to its high quality and precise processing. This marks the roastery’s third year of collaboration with the Danche washing station and the second season in which they are featuring this specific lot processed using the Hydro Honey method.
The beans come from the Danche area, which is part of the Gedeb zone in the renowned Yirgacheffe region, known for its dense and layered vegetation. The Dega and Wolisho varieties used belong to the Ethiopian heritage known as Heirloom, a collective term for endemic varieties in Ethiopia that have evolved over centuries thanks to a long history of cultivation and natural cross-breeding. Harvesting is carried out by local producers who work closely with the Chelbesa washing station, built in 2019 by SNAP Specialty Coffee for the purpose of directly purchasing high-quality coffee cherries.
The Hydro Honey processing method itself is an innovative hybrid process that integrates elements of both aerobic and anaerobic fermentation. The process begins with hand-picked cherries being dried for 48 hours on shaded drying beds, a step familiar from natural processing. The cherries are then placed in a water tank, where controlled fermentation takes place for 48 hours—the first half under aerobic conditions and the second half in an anaerobic environment without air access. After this phase, the cherries are de-pulped and returned to the drying beds, where they dry for approximately 25 days—a method typical of the honey process. The result of this unique process is a coffee that combines the characteristics of both methods and offers an exceptional sensory profile.
- Altitude: 1,950–2,200 m above sea level