Description
Ethiopia
Daniso Horise
/special espresso
| Country | Ethiopia |
| Region | Shanta Wene, Sidamo |
| Producer | Daniso Horise |
| Height | 1950 meters above sea level |
| Variety | Heirloom |
|
Process
|
Natural |
Cupping NOTES
Redcurrant, red grape, cherry. Sweet acidity, creamy body, chocolate finish.
Daniso Horise inherited the Farm 16 years ago and today continues that legacy with his own family. He practices careful and conscious agriculture, based on regular pruning, weeding, and planting new coffee trees, and has been perfecting his techniques with the most up-to-date practices to improve both quality and productivity.
Daniso plans to expand its plantation by incorporating new coffee trees and more efficient agricultural management strategies.
As a member of the Lalisaa project, Daniso receives support from Sucafina Ethiopia. Through specialized training, he learns modern cultivation, harvesting, and processing techniques.
Harvesting is done manually, selecting only the reddest and ripest cherries. These are spread out on raised beds and turned frequently to ensure even drying. The process can take between 15 and 22 days, depending on weather conditions.
Ethiopia is widely recognized as the birthplace of coffee and remains one of the most prized origins due to its diversity of flavors.
A unique genetic diversity, varieties with very different profiles even within the same Farm, and traditional processing methods have shaped the sensory richness of contemporary Ethiopian coffee.
In Ethiopia, most producers are small farmers who continue to grow coffee using traditional methods. Production, harvesting, and drying are done manually, preserving ancestral practices that contribute to the uniqueness of each batch.
