This coffee was roasted on 11/26/24. It will taste best with 2+ weeks rest after roasting. Expect this coffee to really start shining around the second week of December.

We taste: STRONG watermelon notes complemented by plush notes of muscadine grape, lavender, strawberries and fruity pebbles. A fruit forward coffee with impressive clarity of flavor and cleanliness.

Producer: Daniso Horsa

Region: Shantawene Village - Bensa - Sidama Zone - Southern Nations, Nationalities and Peoples Region (SNNPR) - Ethiopia

Elevation: 2,200 meters above sea level

Process: Limited Oxygen Natural Process

Varietal: Indigenous heirloom varietals

Coffee Origin Info

The very best natural process Ethiopian coffees are known for their big berry and dark fruit notes, lush sweetness and silky body.  Natural Ethiopians are the coffees that, for many, solidified a love of, and life-long curiosity for, specialty coffee.

The overwhelming majority of coffees from Ethiopia are a result of consolidation, at the washing station level, of coffee cherries from hundreds or sometimes thousands of very small producers in a specific region.  The remainder comes from large estates.  It is very uncommon to find coffees from single producers on small’ish farms.

Enter Daniso Horsa. Daniso is a highly skilled and devoted coffee producer who is producing outstanding and fully tracible coffees on his farm near Shantewene town in the Sidama region.  Daniso maintains full control of his coffee from the farm through processing, something very uncommon in Ethiopia.

This coffee has been processed as a limited oxygen natural.  After harvesting, coffee cherries are floated to remove defects, the coffee cherries then ferment with wild, environmental yeasts in a controlled, limited oxygen environment before being placed on raised drying beds to dry in the sun and shade.  This processing style extends the time in fermentation and results in flavors that are super complex and clear and heavily laden with notes of berries, muscadine grape and tropical fruits.