So, we ran out of Danche Washed. 'Bound to happen- it tasted great. But here’s the thing, ya get a taste for the stuff & it gets hard to say goodbye. So, we decided not to. While the washed lot is RIP, the natural lot just landed! Let’s talk about it: This coffee hails from the villages surrounding Danche Station. Once ripened, coffee cherries were picked & left to dry ferment whole in tanks for 3 days before making their way to raised screens to dry in the sun for 16-21 days, & moved constantly to ensure uniform drying. Once sufficiently dried, it was placed in a machine that shakes the dried fruit off of the seed. The result is a coffee that’s teaming with fruit aromatics. How? It might have something to do with yeast development due to prolonged exposure time (undoubtedly it's even more complicated). But Ethiopia is a natural place to dry ferment coffee; the climate is dry & warm, making this process less risky (sometimes longer drying times risk introducing unintended aromatic qualities). This version of Danche has personality & is easy to enjoy- we couldn't be happier to work with it. Cheers! <3 btc