Burtukaana Danche #1
Burtukaana Danche #1 – perfectly structured and sweet coffee with the counterpoint of delicate florals, that evokes the wonderful sweet taste of natural Ethiopian coffee.
Why does this coffee stands out?
There has been an increased interest in this coffee in the Nordic countries (they like Burtukanna profiles), so we needed to talk about it this time.
Normally, washed coffee is the most popular among Ethiopian coffee lovers, but this one is setting a precedent.
Is summer influencing our choice of sweet profiles? Aside from that, we see that natural coffees from Ethiopia are becoming more common since the liberalization of the industry. Therefore, having spaces to discuss them is very important.
Moreover, Butukanna Danche #1 has a cupping score of 88. High right?
In this case, it would be more helpful to hear directly from two coffee experts.
Opinions about Burtukaana Danche #1
“I like it a lot as it's very clean and floral, also for its sweetness which gives a lot of depth to the acidity-driven florality and fruit, but also stands with its own notes of honey and brown sugars. I find that the processing adds complexity without sacrificing clarity or adding notes of fermentation.
It's intense and complex, but still light-bodied. Tealike in the best sense of the word. I recommend it to anyone who loves delicious coffee, but especially if you like clean and sweet coffees.”
It's intense and complex, but still light-bodied. Tealike in the best sense of the word. I recommend it to anyone who loves delicious coffee, but especially if you like clean and sweet coffees.”
Espen Stokkan-Smith - LAB manager of Nordic Approach - HeadQuarters in Oslo, Norway.
The beauty of this coffee is that it tastes like a Nordic summer garden - black berries, raspberries, strawberries and all the juicy dark berries.
Kaya Carretta, responsible for Nordic countries sales
What does it taste like?
Let’s start by saying that this coffee belongs to the Burtukkana group in our flavor wheel, which helps us to track the traceability of Ethiopian coffees, since this is an origin where it is quite challenging to identify where the coffee actually came from. Flavour wheel
Burtukaana means “orange” in the Oromiffa language, and these coffees are round, citric, with stone fruit notes, and good structure overall.
Therefore, taking a closer look at it, Burtukaana Danche # 1 is rich with layered fruit of stone fruit, guava, cherry and tropical fruit. It is structured and has a clear acidity.
In conclusion, it is the perfect one for those who love jammy dark fruit notes in their coffees.
Where does this coffee come from?
Ethiopia is once again among the roasters’ favorites, and their coffees do not go unnoticed.
Burtukaana Danche #1 comes from the Danche washing station in Chelbesa, Gedeo. They buy cherries from 400 farmers who produce good yields thanks to fertile soil and good farming methods.
This washing station has organic certification and is run by SNAP COFFEE, and its creator, coffee-passionate entrepreneur, Negusse D. Weldyes.
Further, SNAP focuses on sustainable practices, but you can read it here if you wish.
Few facts about Ethiopia
98% of the Ethiopian coffee farmers are smallholders with around 0.25-2 hectares of land. They sell and deliver their cherry usually to washing stations. These stations are either owned by or vertically integrated with an exporter.
The Ethiopian government is the one that sets a minimum regional cherry price at the beginning of the season.
Within each region, washing stations compete for cherry by increasing the cherry price, depending on demand. Changes happen daily and depending on the size and importance of the buyer, it can have a vast regional effect on price.
How is it processed?
- Firstly, Cherries are collected manually and hand sorted later.
- Secondly, they are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
- As a third step – wet fermentation for 72 hours.
- The coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
- After fermentation, soaking takes place for 2 hours.
- Then, the coffee piled up in layers which are 2 cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours
- Once the coffees are dried, they will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved.
TO SUM UP – if you would like to try out Burtukaana Danche #1, you can click here.
WE HAVE A QUESTION FOR YOU
When it comes to natural Ethiopians, how do you roast them?
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