The role of the Next Level is to source some of the world's most rare and unique coffees. Truly next-level flavours.
PROFILE: Bright, complex, sweet, fruity
ORIGIN: Ethiopia -Danche - Gedeo - Red Honey
Produced by 742 Small Holder Farmers
*We are constantly hunting for exceptional “Next Level” coffee flavours, and when we find them, we are excited to share it with you. Next Level coffees are difficult to find, therefore, it is our only product that may occasionally be sourced from a non-certified farm. This does not necessarily mean that the coffee is not organically produced; the producers may sometimes lack the means to fund the certification process or may employ other sustainable practices. Either way, we will always work with like-minded producers that share our values of being good to our planet and people as well as share our passion for quality coffee.
More detail
PRODUCER - Danche Station - Gedeo - Ethiopia
VARIETAL – Mixed Heirloom
PROCESS – Red Honey
WE TASTED – Raspberry - Tropical Fruits/Pinapple - Violet
Danche Station, located at 2,300 m.a.s.l., features over 200 African beds. A total of 742 farmers are involved in delivering coffee cherries to the station. These farmers reside near the Danche area and typically own less than one hectare of land.
The coffee from Danche is renowned for its distinctive flavor profile, shaped by the region's high altitude, fertile soil, and meticulous processing methods. Coffee farmers pick the cherries only when they are perfectly ripe, ensuring optimal sweetness and flavor development.
The cherries are then packed into bags and transported to the station, where they undergo a precise and controlled processing method. Upon arrival at Danche Station, the cherries are pulped and placed inside large plastic barrels equipped with an airlock system to prevent oxygen from entering. This anaerobic fermentation process lasts for 72 hours and enhances the coffee's complexity and flavor profile.
After fermentation, the pulped coffee is removed and transferred to raised beds, where it is dried slowly for up to 10 days. The African beds allow for even airflow and consistent drying, which is essential for preserving the coffee's quality and unique characteristics.
The work of the farmers and the processing methods at Danche Station reflect a deep respect for tradition and a commitment to excellence. The farmers' dedication, combined with the innovative techniques, results in a coffee that is not only a source of pride for the community but also a standout example of coffee from Ethiopia.
Score: 88
