SNAP is an export company founded in Addis Ababa in 2008 by the farmer Negusse Debela. At the time, he operated three processing stations in Chelelektu and Kochere, and collaborated with various washing stations in the Guji, Uraga, and Nensebo (West Arsi) regions.

SNAP Ethiopia owns two of its own processing stations in the village of Worka Chelbesa in the Gedeb region: Chelbesa and Danche. This coffee comes from the Danche station. The station is Organic-certified and processes cherries from 742 local smallholder farmers, each cultivating approximately 1–2 hectares of land at elevations ranging from 2000 to 2300 meters above sea level.

These elevations play an essential role in shaping the coffee’s remarkable flavor bouquet and its complex, balanced acidity. The team at Danche possesses extensive agronomic and agricultural expertise, allowing them to experiment effectively with new processing methods.

This lot is exactly that kind of innovation. Carefully selected cherries were washed and then fermented in sealed tanks filled with carbon dioxide for 48 hours. After fermentation, the cherries were depulped and sent to dry without rinsing off the sugary mucilage. This method, known as anaerobic honey, accentuated the coffee’s incredible sweetness and introduced a gentle note of fermentation, enriching an already complex cup profile.