Ethiopia-Daniso Horsa

Region: Sidama Region, Bensa District, Shantawene Kebele, Bombe

Altitude: 1800-2200 masl

Coffee varieties: Heirloom varieties

Process: Natural Anaerobic 

Drying: Dried over 8 – 12 days

Cupping notes: Lychee, Chardonnay, chamomile

Cupping score: 86.50

Daniso Horsa is a coffee producer in the picturesque Damo area of Shantawene, nestled within the Bensa district of Sidama. It begins with nurturing the trees and patiently awaiting the transformation of delicate white coffee blossoms into vibrant red berries. 

Once ripe, the labor-intensive task of hand-picking only the ripest cherries commences, requiring meticulous attention to detail and frequent revisits to the trees. Additionally, Daniso operates a second farm site in the Faficho area of Bombe Kebele, further contributing to the coffee production in the Bensa zone.

For this Anaerobic Natural process, the whole coffee cherries are placed in an oxygen free environment and submerged in water in sealed tanks. Fermentation happens slowly and intensifies the flavours in the coffee. The coffee cherries are then dried in the sun, the same as Natural processing, before the beans are removed from the dried cherry flesh.