Ethiopia Danche Red Honey G1 | Yirgacheffee （ Single Origin Filter )

Ethiopia Danche Red Honey G1 | Yirgacheffee 

ROAST: Filter Roast

PROCESS: Red Honey
REGION: Yirgacheffee
ELEVATION: 1950-2200

VARIETAL: Kurume, Dega, Wolisho

CUP: Floral, Apricot, Citrus, Black tea

Handpicked ripe cherries are delivered to the Danche washing station, where ripeness is carefully assessed by measuring sugar levels with a refractometer. Floating cherries are removed before the coffee undergoes a 48-hour fermentation.

The cherries are then de-pulped within hours, removing the outer skin while intentionally leaving most of the mucilage intact — a defining feature of the Red Honey process. This retained layer of fruit sugars dries on the parchment, contributing to increased sweetness, a fuller body, and a creamier mouthfeel.

Drying takes place under increased shade to slow the process, allowing sugars to stabilise and flavours to develop with greater clarity and balance. The de-pulped coffee is dried on raised African beds and turned frequently to ensure even, steady drying. Over 14–18 days, the coffee reaches a final moisture content of approximately 11.5%.

Processed using an environmentally friendly honey method — a rare approach in Ethiopia — this Red Honey coffee from Yirgacheffe, Southern Ethiopia (1950–2200 MASL) sits between washed and natural styles. It combines the clarity and structure of washed coffees with the sweetness, texture, and complexity more often associated with natural processing.

In the cup, expect delicate floral aromatics, apricot sweetness, black tea elegance, and a bright citrus lift.