Honey processed coffees are a rarity in Ethiopia, making this lot from Danche one we’ve been eagerly awaiting to place on rotation. Grown in the lofty hills of Yirgacheffe by smallholder farmers, the region’s cool climate allows cherries to ripen slowly, building the sweetness and complexity the area is renowned for.

Following a 48-hour fermentation, the cherries are partially de-pulped, leaving a generous layer of mucilage to dry on raised beds. Expect rounded cup, balancing Yirgacheffe’s signature florals with a high sweetness that keeps us coming back year after year.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART