Description
Daanisa is a sub-kebele in the Guji region. The name comes from the local name for an umbrella-shaped native tree. The daanisa tree has medicinal properties and is used for a wide range of construction purposes. Perhaps most importantly, it is used to shade the region’s coffee trees.
Farmers selectively handpick cherry and deliver it to the washing station or to local collection points. At the washing station, coffee is sorted to ensure that only the ripest cherries are processed. The collection agent oversees the quality of the cherries before processing.
Cherry is floated in water first to remove any underweight or damaged beans and any debris. Only the cherries that sink are accepted for the higher qualities. Once floated, cherry is fermented without oxygen. This anaerobic fermentation helps create the bright, fruity flavors we love in this coffee. Following fermentation, cherry is laid on raised beds to dry. Cherry will be raked frequently to ensure even drying.
