Roasting: light to medium Altitude: 2100-2300 Acidity: bright Processing method: anaerobic honey Flavor notes:nectarine, raspberry, blueberry
Ethiopia Danche undergoes 48 hours of anaerobic fermentation and 11 days of drying to become what it is — gentle and juicy. In the cup, you’ll find notes of nectarine, raspberry, and blueberry. Light and aromatic, with a perfect balance of sweetness and freshness.
This coffee doesn’t try too hard to impress, yet it leaves a subtle smile behind. It doesn’t shout about its uniqueness — it simply shows, quietly, what perfection looks like in silence. And that’s exactly why you want to come back to it again.
