FUGLEN COFFEE DANCHE ESPRESSO / ETHIOPIA

This is my fifth purchase this year Danche Washing Station .
It has become our staple and essential coffee.

After the bright sourness of a strawberry, the rich sweetness of dried fruit spreads. Rich concentrated fruit and sugar flavors, followed by cocoa and dark chocolate. The result is a cup with berries and Chocolate, espresso with a hint of winter.
When mixed with milk or hot water, the concentration changes, giving it a flavor similar to grapes or black tea.
This year’s coffee is also great, and you can enjoy a variety of expressions depending on how you drink it.

When we visit a website to purchase and cup a coffee, we do not disclose the type of coffee to avoid being influenced by the brand or preconceived notions. However, five years have passed, maybe because I am familiar with The flavor of Danche , I have been able to easily recognize it from the flavor and balance Got coffee at Danche Washing Station . While I was thinking "is this a danche?" I was a little relieved when I saw the quality of the product in the clean cup.

It goes without saying that coffee is an agricultural product. The climate changes every year, and the environment surrounding Ethiopian coffee changes at a dizzying pace. In this case, I feel it is special that I have been purchasing quality coffee from this washing station every year for the past five years.

This year we again purchased coffee from Danche Washing Station through Nordic Approach / Tropiq, who supported our purchase.

As usual, I went to on-site purchasing in late February, performed purchasing cupping in Tropiq’s laboratory, and visited SNAP COFFEE’s dry grinding machine. While updating the status of coffee production in Ethiopia that year, I also gradually began to understand the status of coffee production in this country.

The Cerveza cleaning station is a new refinery built in 2019 in the small village of Dache. The station is certified organic by Ethiopia and is highly praised for its consideration of the surrounding environment. By the way, there are several facilities called Cervesa Washing Stations in this area, but we will call them Danshe to distinguish them.

Previously, the cleaning station purchased ripe coffee cherries from 170 surrounding farmers every day during the harvest season. Currently, 763 small-scale farmers are involved in this coffee production, and the scale appears to be expanding. The area where our cherry farmers grow their coffee is known for its lush semi-forest vegetation, including banana trees and shade-grown coffee trees, making them healthy and in harmony with nature.

All coffee cherries are picked by hand and rigorously sorted again before the refining process.

An ordinary disc pulper is used to remove the pulp, which is then floated on the water for specific gravity sorting. Soak the pulped parchment in a jar for 72 hours to remove mucilage and water through fermentation. The fermentation tank is made of ceramic, which not only gives the coffee a clear appearance but also speeds up fermentation and improves uniformity.

It is then thoroughly cleaned in the cleaning channel. The process uses water and also involves classification based on density. This traditional selection method is used in Africa, including Ethiopia. Beans with a high density of sink are considered high quality grades. Through this classification, coffee is divided into Level 1, Level 2, Level 3 and Level 4. We only purchase the highest quality grade 1.

After that, soak the parchment paper in clean water for 2 hours. After soaking, transfer the parchment paper to the African bed drying rack, spread it evenly to a thickness of 2 cm, and dry in the sun for about 10 days to 2 weeks.
After drying, the parchment is transferred to a covered warehouse where it is manually removed from defective beans within 2 to 4 hours for final finishing.