Ethiopia DIIMA DANCHE

by Candycane Coffee

4.5(2 votes)
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Roastery
Candycane Coffee
Coffee Origin
Ethiopia specialty coffee Ethiopia
Region
Gedeo
Variety
Heirloom
Roast Type
Espresso
Process
Natural
Flavour Profile
Candies, Strawberries, Papaya
Cupping Score
87,5/100
Roast Level
Medium to medium dark
Brewing Method
Moka pot, Espresso

About Candycane Coffee

We are Candycane coffee, boys who roast coffee as sweet as candy and offer additional services for cafes, restaurants and hotels, as well as coffee programs for offices and educational courses for baristas and coffee enthusiasts. 

Roastery

Our roastery is under the guidance of head roaster Ondřej Štoksa. We focus on speciality coffee. We create and tend to coffee programmes in your office. You say: "Coffee?" We say: "No problem!"

Cuppings

For regular tastings of our production, we will show you in a non-pushy way how to taste coffee professionally and what differences in coffee to focus on. Decide to be in contact with us also because of coffee batches imported from different parts of the world and during visits and presentations of various producers and suppliers of green coffee.

 

More Coffees roasted by Candycane Coffee

Reviews (2x)

Reviews Total
4.5 / 5
Recommended by
100%
2 out of 2 users
Edoardo Verified Customer May 27, 2025
Recommends
250g
Candylike sweetness
Very versatile coffee
Shines in coffee-forward milk drinks
Needs a longer ratio to extract the right sweetness, but benefits more from a thicker body
Recipe
Method of preparation: Espresso
Coffee (g): 17.5
Water (g): 44
Water temperature: 93 °C
Grinder (settings): 1.0.3 on a 1ZPresso J-Ultra
Notes: Not great in turbos, best at 8 bar, 28 to 32 seconds extraction time for reference.

Also good in a Cafec Deep 27:
Coffee (g): 12
Water (g): 180
Water temperature: 94 °C
Grinder (settings): 0.3.2 on a 1ZPresso ZP6
Method: Samo bloom with 30 ml 45 °C water, after a couple minutes pour as much as the dripper allows and try to do max 2 pours. Times and agitation are not paramount in this recipe.
CoffeeDoc Verified Customer November 18, 2024
Recommends
250g
Nice acidity
Works well as espresso and espresso heavy milk beverages
Sweetness comes out in longer shots of espresso
Recipe
Method of preparation: Espresso
Coffee (g):18.5
Water (g): 52
Water temperature: 93 C
Grinder (settings): 23.5 (Niche Zero)
Process: RDT, Horizontal Distribution, WDT (Moonraker), Tamper (Normcore 25lb Spring)

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