Ethiopia - Daniso Horsa - Natural Process
Orders received before 9am typically ship same day.
Couldn't load pickup availability
Technical Information
Producer: Daniso Horsa
Region: Bensa, Sidama, Ethiopia
Harvest: Summer 2024
Varietal(s): Heirloom Varietals
Process: Natural Process
Altitude: 2200 masl
Exporter: ZEM Coffee
Importer: Ally
Agrton Gourmet Color: 100 (light)
Roasters Cupping Score: 88
Coffee Story
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.
We are very excited to be offering this beautiful, fruit-forward single-farm Ethiopian coffee. Thanks Daniso!
Collapsible content
Varietal
Although Ethiopia has identified and established varietals, (by some accounts up to 10,000 unique varieties) most often Ethiopian coffees are labeled with the umbrella term Heirloom or Landrace. Coffee is endemic to Ethiopia and the great majority of coffees from the country are a product of consolidation from large groups of small-holder producers who cultivate pure strains of Arabica varietals that have grown wild and have been naturally cross-breeding for centuries. These coffees have not been hybridized or selectively bred, they are naturally occurring varietals growing in their native land.
Process
This is a natural process coffee. The cherries and harvested and delivered to the washing station. Upon arrival to the station, the coffees are floated in tanks where the good, ripe coffee sinks and the unripe and defective coffee floats to the top and is removed to be processed separately as commodity grade or lower-specialty grade coffee. The good coffee cherries are then removed from the tank and placed on raised drying beds to dry for up to a month. After drying, the coffee is sent to the dry mill where it is milled, sorted and prepared for export.
Terroir
Sidama, Ethiopia, as a region, produces the highest volume specialty coffees in all of Ethiopia. The region sits in the Rift Valley south of lake Awasa and has an altitude range of 1500-2200 meters above sea level. The region experiences abundant rainfall and the various crops of the region grow in rich soil. These conditions, along with the vast array of heirloom varietals grown in the region result in the distinct Sidama terroir - silky smooth body, elegantly bright acidity, floral aromas and fruit tones ranging from citrus to berries to tropical fruit.