Clove Mosaic

This Ethiopian coffee is sweet, dense and distinctly fruity, with notes of rooibos, hibiscus and ripe dessert apple, followed by sweet spice, liquorice and anise. Its 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, and after careful picking and sorting, whole cherries are fermented without oxygen and slowly dried on raised beds for more than 20 days. The combination of high altitude, slow maturation and controlled fermentation creates a coffee with plenty of fruit, body and character.