Lot #8 Danche ETHIOPIAN LANDRACE - WASHED Ethiopia
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Lot #8 Danche ETHIOPIAN LANDRACE - WASHED Ethiopia

This is the only coffee from Gedeb that we purchased this year. It is so good. In the cup we find intoxicating florals, watermelon, peach, and a lively citrus acidity.

$22.50
250g of coffee.
Orders are roasted on Tuesday and shipped on Wednesday.
Varietal

Ethiopian Landrace

Region

Gedeb, Gedeo

Altitude

2,200 masl

Harvest

January, 2020

Processing

Hand picked at peak ripeness. Floated to further remove defects. Depulped. Grade 1 density separated. Fermented underwater for 36 hours. Dried on raised beds for 10-14 days.

ABOUT DANCHE

Neguesse Debela started operating his first site in Worka Chelbessa in 2017, but quickly expanded in 2019 by buying another washing station a few kilometers away in a small sub-area of Worka Chelbessa called Danche. The two sites execute immaculate washed and natural processed coffees, and are working to create unique experimental lots in an effort to continue improving the quality of their production.

ABOUT ETHIOPIAN LANDRACE

Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.

Pricing Details

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Farm Gate (Local)

26 BIRR/KG

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Farm Gate (USD)

$1.93/KG

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FOB

$7.37/KG

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FOT

$8.49/KG

The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.