Approximately 800 farmers deliver their cherry to Danche station, farming small plots, 2-3 Hectares on average, at around 2,200 masl. Once the cherries arrive, they are placed in water for sorting and floater removal, and are then de-pulped and left to dry-ferment in tanks for 2 days. Later they are placed to dry on raised beds where parchment is turned daily for 10-14 days, depending on weather.

ORIGIN Chelbesa, Gedeb, Ethiopia
VARIETALS Kurume, Wolisho
PROCESS Yellow honey
Cherries are de-pulped and left to dry-ferment in tanks for 2 days, and later placed in raised beds to dry. The parchment is constantly moved each day, taking 10-14 days, depending on the weather.

Our Flavor Notes: Juicy melon, hibiscus, key lime pie

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH