Danche Washing Station, Gedeb, Ethiopia
Variety: Dega, Wolisho
Origin: Danche Washing Station, Gedeb, Ethiopia
Producers: Danche Washing Station
Altitude: 1950 - 2200 masl
This coffee is the washed version of the Natural Danche we just shipped. They both were produced in the same washing station, but this coffee is washed while the other is processed using the natural method. If you have any of the natural left you should compare and contrast, it's probably one of the easiest ways to understand the role of processing in coffee.
A brief recap. In the washed method the coffee is de-pulped and the skin removed. It is then allowed to dry either on raised beds or on concrete. In the Natural or Dry method the coffee is allowed to dry on raised beds with the skin and pulp still on. This long drying phase allows interesting fermentations to take place and this imparts flavor to the coffee bean. The coffee bean is then processed to remove the dried skin.
So is all that trouble worth it? Which tastes best? Let us know what you think!