Diima Danche

History

This is our second time purchasing coffee from Danche Washing Station, after our first lot in 2022 (Sami Danche Øko). Located in Chelbesa, Gedeb, the station is owned by SNAP Coffee and works with around 400 smallholder farmers growing coffee on small farms at 2,000–2,300 masl. SNAP builds long-term relationships with producers through agronomic support, quality-focused purchasing, and ongoing training, helping farmers improve both cultivation and processing while strengthening their access to the specialty coffee market.

The coffee is produced under certified organic practices, supporting healthy soils and biodiversity while reducing reliance on synthetic inputs. SNAP also promotes waste recycling at its stations, while the traditional raised-bed drying of the natural process uses sunlight and airflow rather than energy-intensive methods. Beyond coffee, SNAP invests in local communities through school equipment, road improvements, and planned healthcare facilities, creating a broader and more sustainable impact for farming families across the Gedeo region. 

The result is a vibrant cup with layered fruit sweetness, floral aromatics, and remarkable depth, expect notes of berry jam, violet and milk chocolate. 

Specifications

country

ethiopia

region

gedeo, gedeb

producer

danche washing station

variety

heirloom

process

natural

altitude

2000-2300 masl

tasting notes

berry jam, violet, milk chocolate

The Diima Danche, sourced from the Gedeo zone of Gedeb, Ethiopia, represents the distinct profile of the region’s heirloom coffee varieties. Processed at the Danche washing station, this lot undergoes a natural process, a method often associated with enhanced sweetness and body. While natural-processed coffees frequently exhibit pronounced fruit-forward characteristics, this specific selection from Prolog Coffee balances those qualities with notes of berry jam, violet, and milk chocolate.

Grown at an elevation of 2000–2300 masl, the coffee benefits from the high-altitude conditions characteristic of the Gedeo region. When evaluating such complex profiles, enthusiasts often consult a flavor wheel to better identify the nuanced interplay between the floral aromatics and the deeper, cocoa-toned base notes. This offering serves as a compelling example of how traditional processing techniques and regional terroir converge to create a unique sensory experience in the cup.