Ethiopia Yirgacheffe Danche Red Honey Espresso Roast

The Pinnacle of Yirgacheffe: A Bridge Between Tradition & Innovation

Experience the pinnacle of Ethiopian specialty coffee with Ethiopia Yirgacheffe Danche Red Honey Espresso Roast. Sourced from the high-altitude hills of Chelchele, this lot represents a sophisticated bridge between tradition and innovation. By utilizing the meticulous Red Honey process—a rarity for the Yirgacheffe region—this coffee captures the celebrated floral clarity of a washed process while infusing it with the deep, syrupy sweetness typically reserved for natural lots. It is a refined, multi-layered cup that showcases the true potential of the Gedeo zone.

Espresso Flavour Profile: Apricot, Black Tea & Delicate Florals

The Danche Red Honey sits beautifully between styles, offering a "sparkling" structure with a creamy, intensified body. Meticulously roasted to a Medium profile, it delivers a complex sensory experience:

• Palate: Lush Apricot sweetness and an elegant Black Tea structure.
• Aromatics: Delicate, high-toned Floral notes.
• Finish: A bright, refreshing Citrus Lift that cleanses the palate.
• Mouthfeel: A signature creamier texture due to the retained mucilage during drying.

The Producer & Process: Precision Honey Processing

Handpicked ripe cherries are delivered to the Danche washing station, located in the heart of the Gedeo Zone. Here, precision is the priority: ripeness is assessed by measuring sugar levels with a refractometer before processing begins.

• Retained Mucilage: After a 48-hour fermentation, the cherries are de-pulped, leaving most of the mucilage intact—the defining feature of the Red Honey process.
• Shade Drying: This layer of fruit sugars dries directly on the parchment under increased shade to slow the process.
• Stability & Balance: Drying on African raised beds over 14–18 days allows the flavours to stabilize, resulting in immense clarity and a fuller body than traditional washed methods.

The Farmer Project: Traceability & Sustainability

This lot is part of an initiative created to provide Ethiopian producers with access to a transparent and traceable marketplace. By separating these specific lots, we can directly credit the dedication of the smallholders delivering to the Danche station. This environmentally friendly method sits beautifully between styles, combining the structure of traditional Yirgacheffe with intense, honey-like sweetness.

Single Origin Detail: Ethiopia Danche Espresso

• Origin: Ethiopia
• Region: Gedeo, Yirgacheffe (Chelchele)
• Producer: Smallholder Producers (Danche Station)
• Varietal: Ethiopia Heirloom Landrace
• Altitude: 1950–2250m MASL
• Processing Method: Red Honey
• Roast Level: Medium (Optimized for Specialty Espresso)

Brew Guide: Dialling in the Honey Sweetness

To fully unlock the apricot elegance and creamy mouthfeel of this specialty coffee, we recommend the following espresso recipe. As always, feel free to tweak the recipe to your specific machine and taste:

• Dose: 23g
• Yield: 45ml
• Time: 28–32 seconds

Roaster’s Tip: The honey process creates a very soluble bean. If you find the citrus lift is too "sharp," grind a touch finer to extend the brew time toward 32 seconds—this will pull out more of those syrupy stone fruit sugars to balance the cup.