Habtamu Fikadu Danche - Ethiopia, Yirgacheffe

Highlights

“An Ethiopian lot from the Danche site in Yirgacheffe, one of the more sought-after coffees of the year from Ethiopia. Produced by Habtamu Fikadu Aga, who manages several washing stations. This is a washed process: after being depulped, the coffee is left with about 10% of its mucilage still on the bean, which is left to ferment for 24 hours. It is then hand-washed and laid out on raised drying beds. When we initially cupped the coffee, it was an easy buying decision — it stood out with plenty of fruit, citrus and florals.”