A natural coffee from Gedeo, Ethiopia with lychee, pineapple, and caramel notes. Sourced from Danche station and handpicked by Alexandros Fouki for its layered and juicy flavour.
Roasting Date: 2026-01-20
Variety:
Heirloom
Origin: Ethiopia
Region: Yirgacheffe
Process: Natural
Cupping Score By Q-Grader: 86.75
Crop Year: 2025
This coffee comes from Danche Washing Station in Chelbesa, Gedeo, and is grown by around 400 smallholders at altitudes between 2,000 and 2,300 masl. The area is known for its rich volcanic soil and cool microclimate, producing coffees with distinct floral and fruity characteristics. The cherries undergo natural processing, including careful hand sorting and drying on raised beds for up to 20 days. This method enhances fruit complexity and preserves aromatic clarity, resulting in a clean, high-acidity coffee with unique lactic tones. Selected by Alexandros Fouki during his sourcing trip to Ethiopia in February 2025, this coffee represents the evolution of the Bildimoo profile: juicy, bright, and flavour-packed with lychee, pineapple, and caramel.
Recipe: 18 g → 36 – 38 g (ratio ~1:2) → 25 – 28 sec → 93 °C This recipe highlights Danche’s fruity, silky sweetness, floral notes and elegant acidity
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Cultivated in Chelbesa, Gedeo, at 2,000–2,300 masl. Cherries are harvested manually by smallholders between November and January.
Natural process using raised beds. Extended fermentation and drying enhance clarity and aromatics
Dried for 8–20 days. Sorting by density and visual defects.
Moisture stabilised to 10.5–11%. Exported by SNAP COFFEE.
Roasted to highlight lactic acidity and delicate fruit. Ideal for espresso: 18g → 50ml → 25 sec.ratio
