Stage\Bonus\Danche

Tasting Notes: Kyoho grapes, sangria, XO durian, mangosteen

Dry Fragrance/Wet Aroma: Dried mango, canned pineapple, hint of warm spice, winey
Acidity: Structured, tartaric, citric
Body: Juicy, slightly syrupy
Aftertaste: Lingering, fruity sweetness

The dry fragrance opens with an abundance of tropical fruit, led by dried mango, canned pineapple, and hints of pink guava. Beneath the fruit lies a delicate creaminess, accompanied by subtle notes of warm spice and chocolate that add depth without overwhelming the aromatics. Upon brewing, the fragrance takes on a distinctly wine-like character, with Kyoho grapes emerging alongside a faint alcoholic edge that hints at the richness to come.

In the cup, Kyoho grapes take centre stage, delivering an immediate burst of concentrated, candied grape sweetness. As the cup develops, this gradually evolves into something reminiscent of sangria, where the sweetness takes on a more pronounced alcoholic character. The structured tartaric and citric acidity provides a welcome counterpoint, lending the cup definition while allowing its rich, wine-like character to unfold. The transition from juicy grapes to boozy sangria is particularly seamless, with each successive layer adding depth and complexity.

As the initial intensity of the grape and sangria notes begins to subside, the tropical fruit hinted at in the aromatics becomes more apparent. Dried mango and pineapple lend a lingering fruitiness, while the mid-palate gradually reveals a creamy richness accompanied by a pleasant bitterness reminiscent of XO durian. This combination introduces a more savoury dimension, tempering the concentrated sweetness and adding an intriguing contrast to the otherwise fruit-driven profile.

Throughout the experience, a delicate mangosteen-like quality remains just beneath the surface. Never quite asserting itself, it offers a subtle, almost elusive fruitiness that softens the transitions between the more pronounced flavours. The juicy, slightly syrupy body further reinforces the impression of concentrated fruit, carrying the various elements effortlessly across the palate.

The finish is long and distinctly fruity, with lingering sweetness accompanied by faint echoes of tropical fruit and the wine-like character of sangria. Despite the intensity of its more prominent flavours, the cup retains a certain delicacy, with the understated mangosteen character providing a gentle counterbalance to the richness of the XO durian and the boozy grape sweetness. The result is a complex and evolving cup, moving from exuberant tropical fruit and candied grapes to a creamy, subtly bitter finish, all held together by a remarkably cohesive progression.

Produced by 810 smallholder farmers from the villages of Danche and Kubi, this Korasuma Hydro Honey lot comes from SNAP Specialty Coffee’s renowned Danche washing station in Chelbesa, Gedeb. Grown at elevations of around 2300 metres, the coffee is composed primarily of Ethiopian heirloom varieties cultivated in a landscape of fertile red soils and semi-forested farms. Yet what sets this lot apart is not simply its origin, but the experimental approach to processing developed and overseen by Firehun Ayalew, whose work at SNAP continues to explore the possibilities of fermentation.

The Korasuma Hydro Honey process begins with carefully selected ripe cherries, which are shade-dried for 48 hours before fermentation. The cherries are then placed in barrels that have been washed and smoked with olive tree wood and honey residue, known locally as sefef. Traditionally, these ingredients are used to smoke and season wooden vessels for fermenting tej, Ethiopia’s traditional honey wine. Here, that practice is adapted for coffee processing, introducing a distinctive preparation step before the cherries undergo two successive 48-hour fermentation stages: first with the lids off, allowing oxygen to circulate, and then with the lids sealed. After fermentation, the cherries are returned to raised African drying beds for a further 25 days.

This carefully staged process reflects Ayalew’s experimental approach to coffee fermentation, drawing on traditional practices while testing how different conditions can shape the final coffee. The initial shade-drying, the use of smoked barrels, and the transition from aerobic to anaerobic fermentation each form part of a deliberate sequence, rather than a single fermentation treatment. The result is a process that pushes beyond conventional natural and honey methods while retaining the character of the whole cherry.

At Danche, experimentation is grounded in the work of the smallholder community that supplies the station. By refining and overseeing these techniques, Ayalew and the SNAP team demonstrate how processing can become an avenue for adding value to Ethiopian coffee, while bringing new dimensions to the distinctive character of Chelbesa’s heirloom varieties.

Sourced from: Cobeans
We paid: S$47.55/kg
Roasted cost: S$86.66/kg

Moisture content: 10.1%
Weight loss: 12.2%
Agtron: W81.9 / G124.9 / △43.0