Danche is back! From Worka Chelbessa, Ethiopia, this coffee comes to us from Neguesse Debela and his family. Neguesse opened his first processing site in 2017, adding the Danche washing station in 2019. Here, the coffee undergoes 36–48 hours of underwater fermentation before drying on raised beds for 10–14 days—a careful process that lets its sweetness and delicate floral character shine.

In the cup, fragrant lilac meets juicy plum and the deep sweetness of blackberry. The florals bring a light, airy quality, while the fruit adds richness and a pleasantly tart edge. Crisp, sweet, and beautifully balanced, it’s everything we look forward to in a washed Ethiopian coffee.