Ethiopia Danche, Chelbesa, Anaerobic Natural

Strawberry, Boysenberry, Jaffa

Region: Yirgacheffe, Gedeb, Chelbesa, Ethiopia Process: Anaerobic Natural
Producer: Smallholder farmers delivering to Danche washing station 
Varietal: Mixed heirloom / Ethiopian landrace (Kurume, Dega, Wolisho) 
Altitude: 2,100 masl

The coffee

This anaerobic natural comes from the Danche washing station in Chelbesa, deep in Ethiopia’s Yirgacheffe region. The cup carries ripe strawberry and boysenberry, with a Jaffa-like orange and chocolate note running through the finish.

The farm/producers

Around 700 smallholder farmers across the Worka, Chelbesa, Danche and Kubi villages contribute cherry to this station. Most farm plots smaller than two hectares, often measuring their land in trees rather than hectares, and grow coffee intercropped with food crops using traditional, organic-by-default methods.

The process

Only the ripest red cherries are picked, then checked for sugar content so only those above 20 Brix make it through. From there cherries are sorted to remove anything unripe or damaged, then floated to clear out any remaining defective fruit. The selected cherries ferment anaerobically in sealed tanks for 96 hours, sealed away from oxygen so the sugars break down more slowly and unlock a different range of flavour than standard processing allows. After fermentation, the cherries dry slowly on raised beds in the shade for 20 to 25 days.

Why we like it

The high elevation gives the cherries longer to mature, building sugar and acidity beyond what you’d find in a faster-grown coffee. Combined with the extended anaerobic fermentation, it produces a cup with real depth and a fruit character that holds up across every brew method.

Bergamot, Blueberry, Grape

Region: Sidama, Ethiopia 

Washing Station: Yaye

Varietal: 74158 

Altitude: 1,995 – 2,300 masl

Process: Natural (Special Preparation)

The Coffee 

This distinctive Sidama coffee is expressive, fruit-driven, and refined. In the cup, it opens with lifted bergamot aromatics, followed by vibrant blueberry sweetness and a rounded grape-like depth. A juicy acidity carries through the profile, balanced by a clean, fruit-forward sweetness and a smooth, composed finish.

The extended drying and resting stages bring structure and clarity, allowing subtle layers of dark fruit and soft, wine-like acidity without overwhelming the cup.

Farm / Producers

This lot comes from the Yaye Washing Station, a modern facility established in 2021 with a clear focus on precision and quality. It represents the outcome of the Odakko Project, an initiative built on years of collaboration and experimentation to produce a highly traceable, single-variety coffee with a unique flavour profile.

The coffee is grown by smallholder farmers in the Yaye and Chericho areas of Sidama. Farms sit at elevations between 2,150 and 2,300 masl, where cooler temperatures slow cherry maturation and contribute to greater sweetness and complexity.

Producers focus on cultivating the 74158 variety, selectively hand-picking cherries at peak ripeness. Harvesting is tightly managed over a short window to maintain consistency and freshness before processing begins.

The Process

This is a carefully executed natural process designed to maximise clarity as well as intensity. Cherries are delivered daily and processed immediately to avoid uncontrolled fermentation. After initial flotation to remove defects, the fruit is hand-sorted to a strict standard, ensuring an ideal balance of ripe and slightly overripe cherries for depth and sweetness.

Drying takes place on raised beds under shaded conditions with increased airflow, extending the process to around 28 days. This slow, controlled drying stabilises the coffee and allows flavour development to progress gradually. The coffee is then rested for six weeks before milling and export, preserving its structure and clarity in the cup.

Cleanliness is central throughout, with all equipment and handling processes carefully managed to minimise defects and maintain quality.

 Why We Like It

This coffee stands out for its balance of vibrancy and control. The natural process brings forward layered berry sweetness and gentle wine-like character, while the careful preparation preserves clarity and definition.

It’s an elegant, flavoursome cup, well suited to filter brewing where its bergamot lift and blueberry brightness shine, and equally compelling as espresso, where the grape-like depth becomes more rounded and structured with a smooth, lingering finish.