Ethiopia Danche Natural

Description

Region : Chelbesa, Gedeo Altitude : 2000 - 2300 Masl Variety : Heirloom Process : Natural  Tasting Note : Blueberry, Lime, Peach Origin: Danch Washing Station   Origin: Danche Washing Station by SNAP Danche Washing Station by SNAP Danche is a washing station located in Chelbesa, Gedeo. It is owned by our partners, SNAP COFFEE, and is organic certified. The station buys cherries from approximately 400 farmers who produce good yields thanks to fertile soil and good farming methods. The farms sit at high altitudes (2000 - 2300 masl) and have an average size between 1-2 hectares. The elevated altitudes play a significant role in shaping the distinct flavour profiles produced at this washing station. Harvesting typically takes place later in the season compared to other regions, owing to its location. This prolonged cherry maturation period significantly contributes to the exceptional quality of the produce. Moreover, the team at the Danche Washing Station have a lot of experience in agronomy and agriculture, giving them the freedom to experiment effectively with new processing methods. Harvest & Post-Harvest The cherries are collected manually and hand sorted later. They are placed directly in the hopper that is connected to the pulping machine (a traditional Agaarde Disc Pulper). The coffee flows from the hopper down to the pulper, and the pulper removes the skin and pulp. The machine is designed to conduct grading of high and low quality (1st and 2nd), based on density. The coffee is then fermented under water in tanks for an average of 72 hours, but any time frame between 48 - 100 hours is within the norm. The coffee is graded again in channels, so that the cherries of lower quality (with a lower density) will float. They are removed, leaving the denser, higher quality beans to be separated as higher-grade lots. The parchment is soaked in clean water and then dried on raised beds for approximately 8 - 20 days. The coffee is dried in layers of 2-8 cm, depending on the climate, the type of tables, and the stage of drying. For the natural process, red cherries are harvested by surrounding farmers and delivered to the Danche station. The cherries are floated to remove any foreign material and floaters. After this, the cherries are placed on raised African beds for approximately 2 to 3 weeks for drying. SNAP Coffee SNAP COFFEE, our export partner, was founded in Addis Ababa in 2008 by Negusse D. Weldyes. Operating three coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone, and collaborating with washing stations in Uraga (Guji) and Nensebo (West Arsi), the company serves an average of 550 farmers per station. Their supply policy revolves around three key principles: ensuring consistent processing of specialty coffee, sharing essential knowledge and training on processing and cleaning methods to partnering farmers, and implementing waste recycling systems to protect the environment. Impact SNAP focuses on supporting smallholder communities in various ways. They provide technological equipment to newly built schools in the regions they work in, and construct new roads in less accessible farming areas. Their future goals consist of building clinics that will improve healthcare access for farmers in washing station areas.