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

In Ethiopia, SNAP owns two 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 with around 1–2 hectares of land, at elevations of 2,000 to 2,300 meters above sea level.

These elevations play an important role in shaping the coffee’s remarkable bouquet and complex, balanced acidity. The team at Danche also has extensive experience in agronomy and agriculture, which allows them to experiment effectively with new processing methods.

This lot is exactly that. Carefully selected cherries were washed and then fermented for 48 hours in sealed tanks filled with carbon dioxide. After that, the cherries were depulped and dried without rinsing off the sugary mucilage. This method is called anaerobic honey. It highlighted the coffee’s incredible sweetness and added a gentle fermented note, enhancing the overall complexity of the bouquet.