Danche Tasting Set - Habtamu Fikadu - Washed Process Ethiopia

Description

This is a tasting set of two coffees, both processed by Habtamu Fikadu with cherry from Danche. Each was processed at a different wet mill, with the same sorting protocols but differing fermentation times and cherry selections. These washed lots come from Danche, in the Yirgacheffe coffee-growing area of southern Ethiopia, and was produced and exported by Habtamu Fikadu. Kuri Mountain Coffee was established in 2015 and continues a family coffee-farming tradition that dates back to 1945.  The company works through its own farm, washing stations, hulling sites, and registered outgrower farmers across several Ethiopian coffee-producing regions. Its operations are built around traceability, quality control, and direct export. At the washing station, ripe cherries are sorted, pulped, fermented, washed, and dried on raised beds. During drying, the coffee is turned regularly and inspected to ensure even drying and to remove any remaining defects. Moisture content is monitored before the coffee is bagged and stored. The station also places emphasis on responsible water management. Wastewater is treated according to pH and is not reintroduced into the surrounding natural environment after use. Washed coffees from Yirgacheffe are known for their clarity, floral aromatics, citrus acidity, and tea-like structure. LOT 1: This particular lot is fermented in cherry for 24 hours before being pulped and fully washed. The result of meticulous processing, and meticulous fermentation monitoring is a truly unique cup. This lot in particular is cherry picked exclusively from producers in Danche and was processed at a mill in Danche.  I taste: Unique and expressive; this coffee is exceptionally floral, creamy and fruity. Gentle chrysanthemum and silver needle aromas meld into the flavor profile alongside korean pear, honeydew melon and white tea. Orange blossom and marigold present in the mid palate with dried papaya sweetness. LOT 2: Cherries are pulped and undergo a submerged fermentation lasting 48–72 hours depending on temperature. After washing, the parchment rests in water for another 12 hours before being dried on raised beds for 10–12 days. This lot was made of cherries from Danche and surrounding Kebeles and was processed at Chelbessa station.  I taste: Tons of white florals coming off of this coffee with a silky mouthfeel like coconut water with intense flavors of peach, mango and bright citrus gummies! Super intense and complex jasmine and earl grey tea, with intense aromas throughout