Apricot, citrus, black tea
Region: Yirgacheffe, Danche, Ethiopia
Producer: Danche Washing Station
Elevation: 1950 - 2200 MASL
Varietals: Kurume, Dega & Wolisho
Process: Red Honey
In the cup: Apricot sweetness · Delicate florals · Black tea elegance · Bright citrus lift · Creamy, full-bodied finish
A rare thing in Ethiopia — and rarer still in Yirgacheffe. The Red Honey process sits at the precise intersection of tradition and technique, yielding a cup that is neither fully washed nor fully natural, but something more considered than either.
Ripe cherries are handpicked and delivered to the Danche washing station, where sugar content is measured by refractometer before a single bean is processed. After 48 hours of fermentation, cherries are de-pulped within hours — the outer skin stripped away while most of the mucilage is deliberately left intact. That retained layer of fruit sugar dries directly onto the parchment, building sweetness, body, and a long, syrupy finish from the inside out.
Drying happens slowly, under increased shade, on raised African beds. The coffee is turned consistently over 14–18 days until moisture stabilises at 11.5%. The result is a coffee with the floral clarity and structural brightness Yirgacheffe is known for, deepened by the textural richness and fruit complexity usually reserved for naturals.
The Producer
This lot is sourced through SNAP Specialty Coffee, an Ethiopian exporter founded in Addis Ababa in 2008. Operating washing stations across the Gedeo Zone, Guji, and West Arsi, SNAP works directly with smallholder farmers — providing training, transparent pricing, and processing infrastructure. Their cupping lab and warehousing in Addis Ababa underpin a consistent focus on Grade 1 quality. This particular lot is part of a traceable farmer initiative, separating and crediting the producers who delivered to the Danche station.
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