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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Danche | Ethiopia

Danche | Ethiopia

$28.00Price
Quantity
Introducing DANCHE, a mix of honey process Kurume, Dega & Wolishu varieties grown at 1,950 -  2,200masl by local farmers contributing to Danche Washing Station in Yirgacheffe, Ethiopia.

Expect to taste: hawthorn, guava, violet crumble, apricot jam, coconut, pear, red jujube

  • CORE INFO

    TL:DR: Creamy & sweet honey process from Ethiopia means only one thing. DELICIOUS! Clean fruits, aromatic florals, and sweetness for days. 

    Handpicked ripe cherries are delivered to the Danche washing station. Beans are selected by measuring the percentage of sugar using a refractometer. Floating beans are then removed.

    After the beans are fermented for 48 hours, the fresh cherry is de-pulped to remove the outer skin (within hours), leaving most of the mucilage to dry on the beans, leading to a fuller-bodied coffee. It is processed under more shade to slow the drying time to the red honey results.

    The de-pulped cherry is laid to dry on raised African beds. The beans are turned frequently to ensure steady drying until its moisture content reaches 11.5% in 14-18 days.

    It is processed using environmentally friendly honey processing (a rare method in Ethiopia) in Yirgacheffe, Southern Ethiopia, at an elevation of 1950 - 2200 MASL.

    The honey process gives an exceptional variety of coffee complexity, with a fuller, creamier mouthfeel and sweetness than that of mainly produced natural processed coffees, along with the clarity and flavour of the washed process.

    We’ve done our best to highlight the hard work of contributing growers, and the fantastic processing done at the Danche washing station here. Running a longer/slower roast, but still keeping things nice and light, with the aim to show off texture, sweetness, and the crispy goodness that this coffee has in spades.

  • BREWING SUGGESTIONS

    We start with the same recipe for all of our espresso coffees:
     

    • 20g dose
    • 45g yield
    • 30 seconds

     

    From here we will tweak things to get the flavours to highlight things we like. Use this as your starting point and go wild!

     

    Note: some domestic espresso machines can’t use a 20g dose. Please always follow your manufacturers instructions to avoid damaging your equipment.

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