Danche

Highlights

“The Danche wet mill sits at 2,160 metres in the Chelbesa kebele of Gedeo, Ethiopia, where around 600 smallholders farm Wolisho, Dega and Kurume cultivars in a semi-forest system. Cherries are depulped with an Agaarde disc pulper, fermented for 72 hours under cool water in ceramic tiled tanks, washed and density-graded in long channels, then dried on raised beds. Exporter Snap Coffee runs the station and has worked with Workshop for nine years.”