Danche Chelbesa — Red Honey
Danche Chelbesa — Red Honey
| Notes: | Strawberry, Litchi, Rose, Honey |
| Origin: | Yirgacheffe, Ethiopia |
| Process: | Red Honey |
| Varietal: | Heirloom |
| Altitude: | 2050masl |
| Sourced from: | And Sons |
| Rest: | 4-6 Weeks |
In the cup
The cup opens with rose and strawberry, carried by a soft litchi acidity. As it cools, the litchi sweetness grows more pronounced, with the acidity becoming increasingly vibrant. A lingering fynbos honey aftertaste develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.
About the bean
In 2019, SNAP Specialty Coffee built a wet mill in Danache, a tiny pocket within the lush, forest-covered Chelbesa Village, to process coffee for 476 smallholder farmers in the surrounding area. Hand-harvested ripe cherries are floated to sort for density and quality, then partially depulped to remove the outer skin and around 50% of the mucilage. They're dried with the remaining mucilage intact on raised beds in partial shade, then hulled and stored for export.
