Slow maturation is a catalyst for sweetness. Our second year working with the Danche washing station has proven to us that sweetness lies at the core of an outstanding washed coffee, situated at the bedrock of that flowery-fruit-elegance we all know and love from washed Ethiopians. Starting with a delicate chamomile and lavender floral, the flavour makes a trajectory through candy, plum and peach. Surrounded by semi-forested vegetation, in rich, fertile red soil, the conditions at Danche are ripe to produce an incredibly deep, clean and dynamic flavour profile. For summer a bright refreshing iced coffee, in winter a nuanced filter brew, Danche is that archetypal washed coffee from Ethiopia.
Flavour notes Rose, blackcurrant & cacao nib
⬤ ⬤ ⬤ ⬤ ⬤ ― sweetness
⬤ ⬤ ⬤ ⬤ 〇 ― acidity
⬤ ⬤ 〇 〇 〇 ― body
Coffee farmers in the Chelbesa region have been cultivating coffee for generations, using traditional methods that have been passed down through the ages. The coffee beans are mainly grown in natural shade, without the use of artificial fertilizers or pesticides, making the coffee organic and sustainable. In the Chelbesa region, two types of coffee beans are primarily produced: Dega and Wolisho. The Dega plant produces coffee with a complex flavour profile that has hints of fruit and flowers. On the other hand, the Wolisho plant is resistant to diseases and is highly sought after by coffee farmers in the area.
Once the coffee beans are harvested, they are delivered to the washing station in Danche, where they are processed according to strict quality standards to ensure high quality. The coffee beans are washed, dried, and sorted to remove impurities and ensure a consistent size. This is important in achieving a consistent flavour profile. Overall, the Chelbesa region is one of the most unique coffee areas in the world, and its coffee is known for its complex flavour profile and high quality.
“Transparency is not a beauty contest or a competition between the players in the already well-established speciality industry. It is a guideline. It should help us understand the difference between specialty and commercial pricing. It should demonstrate if the producer of a coffee you buy was paid above the minimum commercial price within their market. There are many examples where commercial coffees are bought at unsustainably low prices and sold and marketed as speciality coffee. This creates a lot of confusion, both within the industry and among consumers. Even if you have the best of intentions, it can be hard to know if you’re doing the right thing.”
“You can rest assured that if you buy coffee from Nordic Approach, we are doing everything we can to ensure the farmers get paid well above the commercial price”.