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Ethiopia Danche Chelbesa Washed
Gardenia, Stone Fruit, Pear
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Now Available Daily!
Variety: Wolisho, Kurume, Dega, JARC 74110, 74112
Process: Fully Washed, soaked in clean water for 36-48 hrs, dried on raised beds for 7-10 days until 11.5% moisture
Producer: Smallholder farms organized around Chelbesa village
Elevation: 2190 - 2270 masl
Region: Gedeb, Yirgacheffe
Origin: Ethiopia
This lot comes from the Danche washing station in Ethiopia’s Gedeb district of Yirgacheffe. Perched above the Chelbesa village, Danche receives meticulously handpicked cherries from smallholder farmers tending plots of just over two hectares, grown at breathtaking elevations of 2190 - 2270MASL. The harvest features cherished local varieties: Wolisho, Kurume, Dega, as well as celebrated JARC selections 74110 and 74112.
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In this Washing Process counterpart of our twin coffee feature, the ripe cherries are pulped and washed with clear running water, soaked in clean water from 36-48 hours before being put on drying beds to dry until moisture drops to 11.5%. This takes 7-10 days depending on the weather.
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The result is a high clarity cup, floral-driven, with green/yellow fruit notes -- focusing our palate on the characters brought about by the beautiful terroir.
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Ethiopia Danche Chelbesa Natural
Raspberry, Orange, Milk Chocolate
Variety: Wolisho, Kurume, Dega, JARC 74110, 74112
Process: Sundried on raised beds, 3 days under shade, 19 days in full sun
Producer: Smallholder farms organized around Chelbesa village
Elevation: 2190 - 2270 masl
Region: Gedeb, Yirgacheffe
Origin: Ethiopia
This lot comes from the Danche washing station in Ethiopia’s Gedeb district of Yirgacheffe. Perched above the Chelbesa village, Danche receives meticulously handpicked cherries from smallholder farmers tending plots of just over two hectares, grown at breathtaking elevations of 2190 - 2270MASL. The harvest features cherished local varieties—Wolisho, Kurume, Dega—as well as celebrated JARC selections 74110 and 74112.
In this Natural Process counterpart of our twin coffee feature, the ripe cherries are first shade-dried on raised beds for three days before basking in 19 days of full sun. This careful, slow drying nurtures the coffee’s intrinsic character, resulting in a vibrant, fruit-forward cup brimming with sweetness and the layered complexity that defines Ethiopia’s finest high-elevation naturals.
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Yemen Obaraat Village Anaerobic Natural
Hibiscus, Fennel, Red Wine, Bourbon
Variety: Jaadi
Process: Anaerobic Natural
Producer: Hasan Tayeb
Farm: 12 Smallholder farms in Obaraat village
Elevation: 2148 MASL
Region: East Haraz
Country: Yemen
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - DEC 2025
This lot is produced by Hasan Tayeb in the village of Obaraat, which includes 12 smallholder family farms, situated in East Haraz. In the region, producers commonly inherited their farms from ancestors who grew fruits, vegetables, and coffee. When Khat, or Qat, became culturally popular in 1970s, most of the farmers quit growing the original crops to produce Khat. Khat is a stimulant plant widely chewed in Yemen, producing brief feelings of alertness and euphoria. Over time, however, it became damaging to daily life: families often spent a large share of their income on it, long chewing sessions reduced productivity, and its heavy water demands worsened Yemen’s already severe water shortages. Combined, these effects created significant social and economic strain on communities and limited opportunities for long-term development.
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Since 2010s, community members were educated about the negative impact of Khat on the economic and social lives of habitats and farmers, they stood together to remove these trees from Eastern Haraz to grow Coffee instead. The beautiful part of the region with elevations between 1800 - 2500MASL is now fully cleared of all Khat trees, and produces high quality Yemeni Coffee.
Hasan Tayeb leads the community by planting coffee trees beginning 2018, educating smallholder growers on farming techniques, investing in equipment and building infrastructure to process coffee for the region to high standards. The coffee goes through a dry anaerobic process where the ripe cherries were float sorted, then placed into sealed containers for a low oxygen environment for 4 days. The cherries were then dried evenly on raised beds until an ideal moisture level of 10.5% to 11% level was achieved.
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This coffee is amongst the top lots we have ever tasted from Yemen, with depth, complexity, and unique flavour character. This is the result of farmers who care and take pride in their work, who believe in the hope and future for their community.
