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 |
TASTING NOTES
Red currant, red grape, cherry. Sweet acidity, creamy body, chocolate finish.
Daniso Horise inherited the family farm 16 years ago and today continues that legacy alongside his own family. He practices careful and mindful farming, based on regular pruning, weeding, and planting new coffee trees, and has been refining his techniques with the latest methods to improve both quality and productivity.
Daniso plans to expand its plantation by adding new coffee trees and implementing more efficient agricultural management strategies.
As a member of the Lalisaa project, Daniso receives support from Sucafina Ethiopia. Through specialized training, she learns the latest techniques for cultivation, harvesting, and processing.
The harvest is done by hand, 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 highly regarded origins due to its diversity of flavors.
A unique genetic diversity, varieties with very distinct profiles even within the same farm, and traditional processing methods that have shaped the sensory richness of contemporary Ethiopian coffee.
In Ethiopia, most producers are smallholder farmers who continue to grow coffee using traditional methods. Production, harvesting, and drying are done by hand, preserving ancestral practices that contribute to the uniqueness of each lot.
