#005 - DANCHE RED HONEY - ETHIOPIA
Juicy Ripe Peaches, Floral, Tropical, Mandarin
Variety: Kurume, Dega, Wolisho
Processing: Red Honey
ROAST SCHEDULE
I roast every 2 weeks on either Saturday or Monday afternoon. To ensure sure your order makes it into the new roast, please get your order in before the roast date above.
Alternatively, I generally stock a supply of previous roast dates, up to 4 weeks. If you want a coffee to drink straight away, I would recommend going with one of those. S.O.1 coffees tend to taste best between 2 and 6 weeks post roast.
SHIPPING DETAILS
For orders of coffee from a past roast date, your order will ship 2-3 days after you place your order.
For orders from an upcoming roast, I cup and quality control all roasts the day after roasting. All coffee is then packed and posted the following day. So your order will be on the road 1-3 days after the roast date.
/ WHY AREN'T THERE MORE RED HONEY COFFEES FROM ETHIOPIA!? /
notes from the roaster:
This coffee is so sweet, with such a round, full acidity. It tastes like a clean, washed Ethiopia coffee, amplified. All those notes you'd wish and hope for in a washed Ethiopian— the peach and the floral — it's all there, only more so. The peach becomes ultra-ripe, the juiciest peach nectar, and the florals are intense like perfume. To round things out there is this delicious tropical kind of acidity.
notes from the importer:
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, 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.
/ RESTING GUIDE /
This coffee honestly tastes delicious right out of the roasting tray. Because it has slightly heavier processing than a washed coffee, it tends to taste good faster. Still, rest this coffee for 14 days and you'll be swimming in flavor. Enjoy.
