Additional information
| Packaging | 1,200g, 250g, Test sample 20g |
|---|---|
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
Ethiopia DHILGEE DANCHE
Specialty coffee Ethiopia DHILGEE DANCHE is a very special coffee. It has a smooth flavor profile that reminds us of flowers and delicate fruit notes. Suitable for all preparations, but we especially recommend that you try it on filter preparations. It has an organic certificate.
2,00 € – 83,00 €
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Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Ethiopia DHILGEE DANCHE it has smooth tea and floral notes and a sweet fruity profile.
REGION: Gossip
FARM/MILL: Danche
PROCESS: Wash process
HEIGHT: 2000-2300 masl
TRADING: October-January
TYPE: Wolisho, Kurume, 74110, 74111
EVALUATION: 87,5
FLAVOR PROFILE: Hibiscus, Lemonade, Red fruits, Guava, Honey
You can order coffee beans or ground.
The art of coffee cultivation
Ripe coffee cherries are picked and sorted by hand. After harvesting, the coffee is pitted and sorted according to the density of the bean. The next step is wet fermentation for 72 hours. The coffee beans are washed and re-sorted according to density, the lighter beans float on the surface and are removed. Grains are dried for 10 days, with regular turning every 2-4 hours. After drying, the coffee is packed in jute bags and left to stand in the warehouse for 1-2 months. The last step is the deboning of the final wrapper, in which the coffee remains practically until the moment it is prepared for transport.
Description of the region and the coffee grower
Gedeb is one of the famous coffee regions of Ethiopia. Our coffee comes from an area called Danche. The word Dhilgee in the Oromiffa language describes a type of coffee that has delicate floral notes, red and purple fruits and a full and sweet body. The soil in this region is rich in minerals and red in color. Ethiopia has many very small coffee farms that are connected through mills that process the coffee. 742 small farms bring their coffee cherries to the Danche mill. One coffee bush can have up to 3 kilograms of cherries. This coffee has organic certificate!
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