Danche Anaerobic Washed

The small village of Danche is a sub-kebele (community) of Worka Chelbessa, which is located in Gedeb, the most southern part of the Gedeo region. For the last decade, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees, and this is why this area was one of the first places that coffee entrepreneur Neguesse Debela wanted to invest in when he started in coffee.

The processing method for this special offering from Danche was designed by expert Marcelo Pereira. Coffee cherries are carefully picked at optimal ripeness and then placed in GrainPro bags for extended anaerobic fermentation for 5 days. After the fermentation phase, coffees are de-pulped, washed and slowly dried for 10-14 days. 

This anaerobic washed coffee's profile has beautiful apricot sweetness, tangerine-like acidity and fragrant florals such as lavender and jasmine and a thicker, more syrupy body than its washed counterpart.

Location:  Gedeb, Yirgacheffe
Producer: Neguesse Debela, Marcelo Pereira and various smallholders
Varietal:    Local Landraces
Process:   Extended Anaerobic Washed
Altitude:   2,000 - 2,200 m.