The Danbi Udo station has made a name for itself processing high-quality Ethiopian coffee from the the Guji Zone. Farmers handpick ripe red cherries, and the mill meticulously processes and sorts the coffee to protect quality before forwarding it to Addis Ababa for dry milling. Elevations range from 1,950–2,200 masl, contributing to dense green coffee beans ideal for coffee roasting.

Guji’s rich volcanic soils, forest canopy of shade trees, and ideal temperatures create a distinct coffee origin renowned for clarity and sweetness. Smallholders often intercrop coffee with avocados, mangoes, and legumes, and many apply organic inputs distributed through the local supply chain to maintain soil fertility and prevent erosion.

Farms supplying Danbi Udo grow a mix of regional landraces and JARC selections, including 74110, 74158, and 74112 alongside local varieties such as Badessa, Wolichu, and Kudhume. This genetic diversity, paired with altitude and microclimate, drives the highly nuanced flavors that roasters seek out when buying Ethiopian coffee.

At Danbi Udo, natural (dry) processing begins with handpicked cherries that are sorted and then spread thinly on raised beds for sun-drying with frequent turning. Depending on climate, natural lots dry over approximately three to four weeks before hulling.

Although this coffee’s note intensity is a bit lower than most of our Ethiopian natural coffees, it is a supremely clean tropical-fruited example of how fine dry fermented coffee’s have become.

Tasting Notes:

pineapple, caramelized sugar, chocolate