Ethiopia Daanisa

This exceptional coffee is traceable to 44 smallholder farmers in the Odo Shakiso district of Guji, Ethiopia. The group’s name, Daanisa, is the local word for the native umbrella-like trees that are used to shade coffee crops grown across this area’s steep, mountainous terrain. 

Farmers selectively handpick cherries, ensuring only the ripest ones make it to Dambi Uddo, the local processing facility. 

After initial cleaning, cherries are dried on raised beds, with regular rotation and hand-sorting to remove imperfections. The drying process can take two to three weeks, depending on the weather. 

This coffee has a bright, delicate profile with a distinctly fruit-forward character that’s a hallmark of natural-process coffees from this region. The lighter roast brings out the coffee’s clarity and fruity sweetness, highlighting the vibrant acidity and clean finish.