DANCHE G1
In the Gedeo Zone of southern Ethiopia, coffee is often grown just steps from the front door. In the community of Danche, most coffee comes from small family plots—backyards where coffee trees grow alongside bananas, maize, and vegetables. These home gardens are part of everyday life, with generations caring for the same land using knowledge passed down over time.
Danche has earned a name for itself as one of Ethiopia’s standout coffee-producing areas. Perched on a gently sloping hill at 1,800 to 2,200 meters above sea level, it benefits from rich volcanic soil, consistent sun, and cool highland air—ideal conditions for slow, even ripening. The harvest season here runs from October to February, when farmers handpick ripe cherries with care and precision.
This lot is made up of Kurume and Dega varietals, processed using the Natural method to bring out bright fruit notes and a syrupy, full-bodied sweetness. With close attention paid at every stage—from backyard growing to drying on raised beds—Danche coffees are a beautiful expression of place, tradition, and craft.
