Ethiopia | Yirgacheffee Danche | Heirloom Red Honey G1

April 21 / 1000g

$79.00

Ethiopia | Yirgacheffee Danche | Heirloom Red Honey G1

$79.00

1 left

Roast Date Upcoming Roast April 21 April 14 May 5 May 12 May 19

Size 1000g 400g 200g

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80 Somersby Falls RD, Somersby NSW

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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Heirloom

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“Heirloom” is a catch-all term for the countless wild or cultivated varieties found in Ethiopia, many of which are genetically unique. These coffees are renowned for their complexity, often showcasing vibrant florals, citrus, and stone fruits. Since they’re genetically diverse and often uncatalogued, each heirloom coffee is a unique experience.

Processing Method: Honey

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The honey process is a method where coffee cherries are pulped to remove the outer skin, but some of the sticky fruit mucilage is deliberately left on the beans during drying. Depending on how much mucilage is retained, producers may refer to the lot as white, yellow, red, or black honey—each affecting sweetness, acidity, and body. This process offers a flavor profile between washed and natural coffees, combining clean acidity with rounded sweetness and syrupy texture. It requires careful drying control to avoid over-fermentation or mold, making it both labor-intensive and rewarding.

Producer: Various

Farm: Various (Danche Washing Station)

Region / Area: Yirgacheffee

Altitude: 1950–2200 MASL

Harvest Period: January – February 2025

Sourcing Partner: Utopia

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest P3000

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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Floral, stone fruit, black tea, creamy mouthfeel

Cupping Score: 87.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Decaffeinated? No

Import into Beanconqueror

Ethiopia | Yirgacheffee Danche | Heirloom Red Honey G1 - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Ethiopia | Yirgacheffee (Danche) | Heirloom Red Honey Special Preparation G1

From the highlands of Yirgacheffe in Ethiopia, this Danche Red Honey is a standout example of what happens when traditional Ethiopian terroir meets careful, modern processing.

Grown between 1,950–2,200 MASL, cherries mature slowly in cool, high-altitude conditions, developing dense structure and layered sweetness. Smallholder farmers handpick only ripe fruit before delivering it to the Danche washing station, where each lot is carefully sorted and measured for optimal sugar content.

This coffee is processed using a Red Honey method, still rare in Ethiopia. After depulping, much of the sticky fruit mucilage is intentionally left on the bean and dried slowly on raised African beds under shade. This extended drying phase allows sugars to stabilise and integrate, resulting in a cup that sits beautifully between washed and natural styles.