Ethiopian Habtamu Fekadu Aga Danche

This lot comes from farmers living around Danche, one of the most celebrated villages in Gedeb. The farmers farm between 1 and 2 hectares each, cultivating Kurume and Dega varieties under partial forest shade.  Habtamu’s careful processing and farmer collaboration have made him a rising figure in Ethiopia’s new generation of coffee professionals. He has been pushing quality forward through precision and community driven sourcing.

Ripe cherries are carefully selected by hand before being depulped.  They then go through a submerged fermentation lasting approximately 48–72 hours.  Once this phase is complete, the coffee is thoroughly washed and placed back into clean water for another 12 hours to further refine the cup profile and improve clarity.  Following washing, coffee is dried on raised beds for 10–12 days, turned regularly to ensure uniform drying, and shaded during the hottest hours of the day.

In this cup we taste notes of Apricot, Lemon Zest and Honeysuckle.