Datura - Chelbesa Danche Local Landraces Washed 200g | Ethiopia

During 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.

Founded 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.

In 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.

When 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.

Located 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.

These 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.

Today, Danche is known for the consistency and precision of its coffees, particularly its clean washed lots, which reflect the distinctive profile of Gedeb.

Varieties

This lot is mainly composed of Dega, Kurume, and Wolisho, alongside other local Ethiopian landraces, although the exact proportions remain unknown.

These 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.

At 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.

As 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.

Process

After 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.