This Ethiopian beauty is a celebration in a cup. Sweet, dense and distinctly fruity, with rooibos, hibiscus and ripe dessert apple, followed by sweet spice, liquorice and anise. The anaerobic natural process brings extra depth, juicy sweetness and a subtle spirited character, while keeping the cup clean and elegant.

Burtukaana Danche comes from around 400 smallholder farmers surrounding the Danche processing station in Gedeo, at 1,950–2,200 metres above sea level. The station holds organic certification. After careful picking and sorting, whole cherries are fermented without oxygen, then slowly dried on raised beds for more than 20 days. High altitude, slow maturation and controlled fermentation come together in a coffee with plenty of fruit, body and character.