An anaerobic washed lot from the Danche Washing Station in Gedeb, Gedeo, Ethiopia. Nice to have a bit more variation in processing coming out of Ethiopia these days but what we’re seeing as far as ‘anaerobic’ is just the coffee sitting in a barrel for 48 hours after being depulped, then it is washed before being left to dry on the raised beds over 2 - 3 weeks. We found an almighty floral and clean profile here, reminding us of rose, nectarine and wine gums whilst hot, cooling more artificial into blue gatorade territory, mango and clean flowers.
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 15.9.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.