Imagine tea at five o’clock, only instead of your grandmother’s china, you’re holding a cup of premium Ethiopian coffee. Danche is a delicate, clean, and beautifully juicy coffee from the Gedeb region, exuding elegance like a Sunday tablecloth on a festive table. Its flavor is reminiscent of peach tea, sweet melon, and alively lime aciditythat pleasantly brightens the entire cup. The washed process gives it clarity and lightness, while the high altitude of 2,200 meters above sea level delivers a fresh, elegant experience. The first Ethiopian coffee of the season from the New York roastery SEY tastes like a small moment of calm in a bustling metropolis.
Behind the Danche station stands Neguesse Debela, who began operating his first processing site in Worka Chelbessa in 2017. Two years later, he expanded production to include the Danche station. Both stations focus on precisely processed washed and natural coffees and are gradually working with experimental lots to push the quality of production even further.
SEY builds on the producers’ work with respect and the utmost sensitivity. At Danche, they let the Ethiopian Landrace shine—a blend of native Ethiopian varieties that beautifully showcases the diversity of a country considered the cradle of coffee. Instead of a distinctive roaster’s signature, the main role here is played by origin, microclimate, and precise processing. SEY adds a transparent approach, careful roasting, and a clear goal: to present the coffee as purely as possible. Danche is thus not just an elegant cup of coffee, but also a small taste of Ethiopian coffee biodiversity.