Danche, Ethiopia 2026

Danche is back! From Worka Chelbessa, Ethiopia, this coffee comes to us from Neguesse Debela and his family. Neguesse opened his first processing site in 2017, adding the Danche washing station in 2019. Here, the coffee undergoes 36–48 hours of underwater fermentation before drying on raised beds for 10–14 days—a careful process that lets its sweetness and delicate floral character shine.

In the cup, fragrant lilac meets juicy plum and the deep sweetness of blackberry. The florals bring a light, airy quality, while the fruit adds richness and a pleasantly tart edge. Crisp, sweet, and beautifully balanced, it’s everything we look forward to in a washed Ethiopian coffee.

The Danche, Ethiopia 2026, sourced by Go Get Em Tiger, represents a refined expression of the Worka Chelbessa region. Produced by Neguesse Debela, this lot utilizes a washed processing method, a technique often favored for highlighting the inherent clarity and acidity of high-quality heirloom varieties. By removing the fruit pulp before drying, producers can emphasize the delicate, nuanced aromatics that define the region’s profile.

When evaluating coffees like this, enthusiasts often look for the intersection of floral and stone fruit characteristics. While washed coffees are typically celebrated for their clean, tea-like elegance, the specific notes of lilac, juicy plum, and blackberry found here offer a vibrant complexity. To better understand how these descriptors align with broader sensory profiles, you can consult the flavor wheel. For those interested in how the removal of the coffee cherry impacts the final cup, our guide on processing methods provides further insight into the technical craft behind this harvest.