Ethiopia- Danche Station Natural

High in Ethiopia’s Gedeb District, the farmers of Chelbesa kebele cultivate coffee at elevations around 2,200 meters. During peak season, nearly 800 smallholder farmers, each tending 2–3 hectare... Read More

High in Ethiopia’s Gedeb District, the farmers of Chelbesa kebele cultivate coffee at elevations around 2,200 meters. During peak season, nearly 800 smallholder farmers, each tending 2–3 hectares, deliver ripe cherry daily to Danche Station, operated by SNAP Specialty Coffee. The lot is composed of Kurume and Wolisho, two indigenous Ethiopian varieties that thrive in the southern highlands. At the station, cherries undergo a short dry fermentation in tanks before being carefully dried on raised beds for 16–21 days. This meticulous natural process preserves freshness, ensures traceability, and reduces water use compared to traditional methods.

SNAP’s team manages every stage of production on site, maintaining consistency and quality across each lot. Their agronomists provide training in climate‑smart agriculture and intercropping, strengthening the resilience of the farming community while protecting the birthplace of Arabica. By combining high elevation, careful farmer practices, and precise station management, Danche Station consistently produces coffees that showcase the clarity, sweetness, and distinctive character of Ethiopia’s southern highlands.