Mango Tango

Mango Tango is our next natural Ethiopian of the year, produced by Danche, one of our favourite washing stations this season. We keep coming back to their coffees for how expressive and fruity they can be while still staying remarkably clean. This one is all mango, strawberry candy and mandarin, with good clarity and structure in the cup.

Danche Washing Station sits in Chelbesa, in the Gedeb area of Gedeo, and works with around 400 smallholders farming between 2000 and 2300 masl. We’ve had several coffees from Danche this year, and there’s a reason we keep going back. Their coffees can be very expressive without losing clarity, and Mango Tango is a great example: tropical and sweet, with mango, strawberry candy and mandarin, but still very clean.

Danche Washing Station sits in Chelbesa, Gedeo, Ethiopia, and works with around 400 smallholders farming between 2000 and 2300 masl. It’s become one of our favourite washing stations this year for coffees that combine expressive fruit with really good clarity.

Ethiopian heirloom, a broad term for the locally grown varieties and landraces found across Ethiopia rather than one single cultivar. In Mango Tango, we find a particularly tropical expression, with ripe mango, strawberry candy and bright mandarin.

Natural. The cherries are dried whole with the fruit still intact before being hulled. Despite the big fruit character, the cup stays remarkably clean, with the mango and strawberry candy clearly defined rather than becoming heavy or overly boozy.

Low. This is a traditional natural process, with the whole cherries carefully dried rather than taken through additional fermentation stages. The processing is simple, with the focus on careful handling throughout drying.

Sourced from the Danche Washing Station in the Chelbesa region of Gedeo, this Ethiopia offering from Dayglow showcases the distinct character of the Ethiopia · Chelbesa, Gedeo terroir. Grown at an elevation of 2000-2300 masl, this lot utilizes the Heirloom varietal, which is widely celebrated for its genetic diversity and complex cup profiles. Because this coffee undergoes a natural process, it often exhibits a heightened sweetness and a syrupy body compared to washed counterparts.

When evaluating the specific notes of mango, strawberry candy, and mandarin, it is helpful to reference the flavor wheel to better identify the nuances of these fruit-forward characteristics. Natural-processed coffees from this region frequently highlight vibrant, jammy qualities that contrast with the more delicate, tea-like profiles found in other processing methods. This particular selection serves as a compelling example of how high-altitude cultivation and careful drying techniques can influence the final sensory experience in the cup.