Skip to Content
Preface Coffee
ABOUT US
ROASTER'S NOTES
CURRENT EDITIONS
SPECIAL EDITIONS
SUBSCRIBE
APPENDIX
WHOLESALE
0
0
Preface Coffee
ABOUT US
ROASTER'S NOTES
CURRENT EDITIONS
SPECIAL EDITIONS
SUBSCRIBE
APPENDIX
WHOLESALE
0
0
ABOUT US
ROASTER'S NOTES
CURRENT EDITIONS
SPECIAL EDITIONS
SUBSCRIBE
APPENDIX
WHOLESALE
Current Editions Danche Washing Station (Ethiopia, Yellow Honey)
Danche Box.png Image 1 of 3
Danche Box.png
Danche Washing Station.png Image 2 of 3
Danche Washing Station.png
Danche Bag.png Image 3 of 3
Danche Bag.png
Danche Box.png
Danche Washing Station.png
Danche Bag.png

Danche Washing Station (Ethiopia, Yellow Honey)

from $11.00
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. 

Weight:
Grind Style:
Quantity:
Add To Cart
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.

You Might Also Like

Finca El Rosal (Colombia, Washed) Finca El Rosal 10x10 Label.png
Finca El Rosal (Colombia, Washed)
from $11.00
La Azucena (Colombia, Washed) 18.png
La Azucena (Colombia, Washed)
from $7.50
sale
El Placer (Colombia, Washed) El Placer 250g.png El Placer Bag Mockup.png
El Placer (Colombia, Washed)
from $11.00
Bumba Hill Lot 5 (Burundi, Honey) Bumba Hill Lot 5 Label.png Bumba Hill Coffee Bags Mockups.png
Bumba Hill Lot 5 (Burundi, Honey)
from $10.00
Finca La Reserva (Ecuador, Washed) Finca La Reserva Label.png Finca La Reserva Bags.png
Finca La Reserva (Ecuador, Washed)
from $8.00

Preface Post, delivered to your inbox

Join other book-bound introverts and incessant scribblers from the comfort of home or your favorite third place.

Hi there,

Thank you for showing an interest in what we do at Preface Coffee! We endeavor to keep our correspondence with you as interesting and reasonably timed as possible.

In other words, you certainly won’t be hearing from us every day. And when you do, we trust that you’ll find our letters noteworthy.

Until then,

Jeremy (founder and roaster of Preface)

Preface Coffee

Multimodal, 39-26 24th Street
Long Island City, NY 11101

jeremy@prefacecoffee.net