{"title":"Datura","description":null,"products":[{"product_id":"datura-chelbesa-danche-local-landraces-washed-200g-ethiopia","title":"Datura - Chelbesa Danche Local Landraces Washed 200g | Ethiopia","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%; text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring our trip to Ethiopia, we had the opportunity to visit Danche and the surrounding coffee farms. Spending time at the station gave us a better understanding of the terroir, the processing methods, and the work behind some of our favourite coffees from Ethiopia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFounded in Addis Ababa in 2008 by Negusse Debela, SNAP Specialty Coffee is an Ethiopian coffee producer, processor, and exporter working with smallholder farmers and washing stations across several of the country’s coffee-growing regions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2017, SNAP established its first washing station in Worka Chelbesa, in the Gedeb woreda. It was here that the company developed its processing standards, with a focus on tiled fermentation tanks, precise fermentation times, and controlled drying protocols.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen production at Chelbesa reached capacity, SNAP acquired the nearby Danche washing station in 2019. The station is located in the village of Chelbesa, specifically in the Danche area, within the Gedeb woreda of the Gedeo Zone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLocated between 2,000 and 2,300 metres above sea level, Danche works with around 800 local smallholder farmers, most of whom cultivate between one and two hectares of land.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese high elevations play an important role in shaping the coffee’s distinctive floral character and complex acidity. The Danche team also has extensive experience in agronomy and coffee processing, allowing them to experiment with new processing methods while maintaining a consistent approach to quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Danche is known for the consistency and precision of its coffees, particularly its clean washed lots, which reflect the distinctive profile of Gedeb.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 class=\"p1\"\u003eVarieties\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is mainly composed of Dega, Kurume, and Wolisho, alongside other local Ethiopian landraces, although the exact proportions remain unknown.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese local landraces have been cultivated across southern Ethiopia for generations, yet their history and genetic identity are not always fully documented. Each name may refer to a single variety or to a broader family of related plants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt Danche, cherries from hundreds of smallholder farmers are processed together, making it difficult to determine the precise varietal composition of each lot. SNAP is working to better identify and separate varieties, with the aim of improving traceability and gaining a clearer understanding of their influence in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs this work progresses, it allows us to source coffees with greater precision and develop a deeper understanding of the varieties behind the coffees we work with.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 class=\"p1\"\u003eProcess\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003eAfter harvesting, the cherries are left in the shade for 45 to 60 hours for a slow fermentation process before being washed to remove all mucilage. The coffee is then spread in a 5 to 10 cm thick layer and dried for 7 to 10 days. The drying beds are opened at 3 AM, covered between 12 PM and 2 PM, and reopened until 5 PM for optimal drying.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Datura Coffee Roasters","offers":[{"title":"Default Title","offer_id":60377019941248,"sku":"23833","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image450.jpg?v=1794495974"},{"product_id":"datura-guji-shakisso-hadeso-local-landraces-200g-ethiopia","title":"Datura - Guji Shakisso Hadeso Fully Washed 200g | Ethiopia","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%; text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHadeso is located in the Shakisso woreda, an administrative district in the Guji Zone of southern Ethiopia. The washing station sits at 1,850 metres above sea level, near the village of Hadeso, from which it takes its name.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee comes mainly from farms located around Dambi Uddo, a local community in the Shakisso woreda, where coffee is grown at elevations reaching 2,100 metres above sea level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt these elevations, cooler temperatures slow the maturation of coffee cherries, allowing sugars and acids to develop gradually. Coffee grows in nutrient-rich soils under the shade of native trees such as Birbira, Wanza and Acacia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarms are typically between two and five hectares, where coffee is cultivated alongside maize, enset and grains. Most farmers rely on traditional farming systems with little to no use of synthetic fertilisers or pesticides.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAround 500 smallholder farmers deliver freshly picked cherries to Hadeso during the harvest. Established in 2017, the station employs eight permanent staff members and up to 250 seasonal workers who receive and process the coffee throughout the season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHadeso is one of twenty washing stations owned and managed by Testi Coffee, a family-owned Ethiopian company founded by Faysel A. Yonis. Testi works directly with the farmers who supply the station, manages the processing of the cherries and exports the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTheir experience in Shakisso, close relationships with producers and expertise in coffee processing have made Testi a recognised name in Ethiopian specialty coffee, and one we are particularly pleased to work with.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 class=\"p1\"\u003eVarieties\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is largely composed of Kurume and Wolisho, alongside other JARC selections.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor many years, Ethiopian coffees were simply described as “heirloom,” a broad term that says little about the varieties farmers actually know, cultivate and propagate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurume and Wolisho are two local landraces grown across Guji and southern Ethiopia for generations. Their history is not fully documented and each name may refer to a single variety or a broader family of related plants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurume and Wolisho show distinct characteristics, both in the field and in the cup. Kurume produces smaller cherries and is often associated with a delicate, floral expression. When tasted on its own, it is often the variety we prefer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlongside these local landraces are JARC selections (varieties developed by the Jimma Agricultural Research Centre), selected from Ethiopia’s native coffee forests for their disease resistance, performance in the field and cup quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen farmers plant new trees or renew their farms, they may propagate seeds from trees already growing on their land or receive seedlings through JARC and its distribution partners, including exporters such as Testi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the company managing Hadeso and exporting this coffee, Testi works directly with the farmers who deliver their cherries to the station, helping distribute varieties adapted to the soils and growing conditions of Shakisso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLocal landraces and JARC selections often grow side by side, making it difficult to determine the exact varietal composition of a community lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis diversity is part of what makes Ethiopian coffee so rich. As varieties become better identified and documented, each year gives us the opportunity to source coffees with greater precision and a clearer understanding of what shapes the cup.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch2 class=\"p1\"\u003e\n\u003cbr\u003eProcess\u003c\/h2\u003e\n\u003cp\u003eCherry is selectively hand-harvested before being delivered to Guji Hadeso washing station. At the washing station, cherry is sorted to remove damaged or underripe ones, then delivered to the pulpers to be pulped. The pulping process typically occurs within 6 to 8 hours after harvesting to prevent further natural fermentation. After pulping, coffee is fermented in tanks for 36 to 48 hours. During this process, water is frequently replaced. Once fermentation is completed, the parchment is thoroughly washed and is then graded in washing channels until the mucilage is completely removed. \u003c\/p\u003e\n\u003cp\u003eAfter washing, the parchment is delivered to raised beds to dry under parabolic shade net for 5 to 7 days until the moisture content reaches 11-12%. During this process, the parchment is regularly turned and hand-sorted to remove any defects, thus assuring a uniform quality.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Datura Coffee Roasters","offers":[{"title":"Default Title","offer_id":60377066996096,"sku":"23830","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image452.jpg?v=1794496390"}],"url":"https:\/\/mygodshot.com\/collections\/datura.oembed","provider":"Godshot studio","version":"1.0","type":"link"}