








Danche Washing Station (Ethiopia, Yellow Honey)
THE DETAILS
Country: Ethiopia
Producer: Danche Washing Station
Region: Chelbesa, Danche
Varietal: Kurume and Wolisho
Process: Yellow Honey
Notes: Nectarine, berries, peach
Mood: Crisp, vibrant, elegant
Genre: Memoir
FULFILMENT POLICY
We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
THE DANCHE WASHING STATION
The Chelbesa Danche Honey Lot is produced at the Danche Washing Station in the Gedeb Zone, Ethiopia (Chelbesa is the “kebele”, or village) and managed by The Coffee Quest’s partner SNAP Specialty Coffee. The approximately 800 farmers that deliver cherry to this washing station, come from the region and have between 2-3 hectares of land sitting at an elevation of 2,200 m.a.s.l. on average. This lot consists of the Kurume and Wolisho varieties.
Once the cherries arrive at the Danche Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and left to dry ferment in tanks for 2-3 days, and later placed in raised beds to dry. To ensure an even drying, the parchment is constantly moved each day, taking 10-14 days, depending on the weather, until reaching the desired humidity.
In the cup we taste nectarine, berries, and peach. This is a well structured coffee, and one that we are excited to be offering.
THE DETAILS
Country: Ethiopia
Producer: Danche Washing Station
Region: Chelbesa, Danche
Varietal: Kurume and Wolisho
Process: Yellow Honey
Notes: Nectarine, berries, peach
Mood: Crisp, vibrant, elegant
Genre: Memoir
FULFILMENT POLICY
We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
THE DANCHE WASHING STATION
The Chelbesa Danche Honey Lot is produced at the Danche Washing Station in the Gedeb Zone, Ethiopia (Chelbesa is the “kebele”, or village) and managed by The Coffee Quest’s partner SNAP Specialty Coffee. The approximately 800 farmers that deliver cherry to this washing station, come from the region and have between 2-3 hectares of land sitting at an elevation of 2,200 m.a.s.l. on average. This lot consists of the Kurume and Wolisho varieties.
Once the cherries arrive at the Danche Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and left to dry ferment in tanks for 2-3 days, and later placed in raised beds to dry. To ensure an even drying, the parchment is constantly moved each day, taking 10-14 days, depending on the weather, until reaching the desired humidity.
In the cup we taste nectarine, berries, and peach. This is a well structured coffee, and one that we are excited to be offering.
THE DETAILS
Country: Ethiopia
Producer: Danche Washing Station
Region: Chelbesa, Danche
Varietal: Kurume and Wolisho
Process: Yellow Honey
Notes: Nectarine, berries, peach
Mood: Crisp, vibrant, elegant
Genre: Memoir
FULFILMENT POLICY
We roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday.
THE DANCHE WASHING STATION
The Chelbesa Danche Honey Lot is produced at the Danche Washing Station in the Gedeb Zone, Ethiopia (Chelbesa is the “kebele”, or village) and managed by The Coffee Quest’s partner SNAP Specialty Coffee. The approximately 800 farmers that deliver cherry to this washing station, come from the region and have between 2-3 hectares of land sitting at an elevation of 2,200 m.a.s.l. on average. This lot consists of the Kurume and Wolisho varieties.
Once the cherries arrive at the Danche Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and left to dry ferment in tanks for 2-3 days, and later placed in raised beds to dry. To ensure an even drying, the parchment is constantly moved each day, taking 10-14 days, depending on the weather, until reaching the desired humidity.
In the cup we taste nectarine, berries, and peach. This is a well structured coffee, and one that we are excited to be offering.
Got time for a story?
Along with tasting notes, our coffees come with memory notes – a mouthful of words to contextualize what you’re drinking.
An Interrupted Plunge
One evening in early summer, I retrieved my daypack from the garage, dusted off the clingy cobwebs, and checked the pockets for forgotten bananas from last time. All clear.
A nectarine slotted into each side pocket, one for the right hand and one for the left; the trail we were doing the next morning had a few good spots for snacks and a view. In general I do prefer things fuzz-free, my fruit included.
If we were in England, maybe we’d have been going for a ramble in the morning through obliging field after field and pass a crumbling churchyard with Wordsworth’s gravestone in it. We’d pick handfuls of berries from the hedgerows and stain our fingers and shirts.
Instead, we were in Cape Town. Fields are more of a concept in this city, reserved for schoolchildren and rugby, but we do have our fair share of churchyards complete with statues of angels shaking a fist at the sky. ‘This is a peach of a day,’ you say, as we fill our packs with water bottles, suncream, and quick-dry towels for the reservoir swim at the top.
I debated whether to include a can of pepper spray too, and decided to take a chance on appealing to a would-be mugger’s better nature and leave it on the counter. All this time later, I wonder how differently that day would have unfolded if I’d taken it along with us – maybe we would have made it for that swim.