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A unique natural coffee from Chelbesa, Ethiopia. Bildimoo Danche is elegant, fruity, and aromatic, with notes of lychee, ginger, and red fruit. Personally selected by Alexandros Fouki in 2025.
Roasting Date: 2026-08-05
Variety:
Heirloom 
Origin: Ethiopia
Region: Yirgacheffe
Process: Natural
Cupping Score By Q-Grader: 86.75
Crop Year: 2025
Danche Washing Station is located in Chelbesa, Gedeo, and is managed by SNAP Coffee, a certified organic exporter focused on sustainability and quality. Around 400 smallholders in the area grow heirloom varieties at high altitudes of 2,000–2,300 masl, benefiting from rich soils and slow cherry maturation. This coffee is processed using the natural method. Ripe cherries are handpicked, carefully sorted, and dried on raised beds for 8 to 20 days. The result is a fruit-forward, clean and complex cup with high acidity and expressive aromatics. The coffee falls under the "Bildimoo" flavor profile—named after the red clay soils of the region—which highlights lactic, fruity, and spicy qualities such as lychee, pineapple, ginger, and cola. Alexandros Fouki personally selected this coffee during his visit to Danche in February 2025, recognizing it as one of the most elegant and fresh expressions of Ethiopia’s natural processing. SHORT STORY (GR) Ένας μοναδικός natural καφές από την περιοχή Chelbesa της Αιθιοπίας. Ο Bildimoo Danche είναι κομψός, φρουτώδης και έντονα αρωματικός, με νότες από lychee, ginger και κόκκινα φρούτα. Επιλογή του Αλέξανδρου Φούκη το 2025.
Για φίλτρο χρησιμοποιούμε αναλογία ~ 60 g καφέ / 1 L νερό (ή περίπου 6 g / 100 ml) Θερμοκρασία: 94–96 °C
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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 acidity and clarity. Best brewed as filter with 1:16.6 ratio
