This Ethiopia Danche is a single-origin coffee from the Yirgacheffe region, grown at an altitude of 1950 to 2200 meters. It features the Dega, Kurume, and Wolisho varieties. The coffee undergoes a red honey process, where cherries are fermented for 48 hours before being de-pulped and dried under shade with most of the mucilage retained. This results in a fuller-bodied cup with a flavor profile characterized by the acidity of kiwi, the sweetness of nashi pear, and a tangy finish of rosehip.
Brothers Daniel Jackson and Corie Sutherland launched Edition Roasters in Sydney as a fusion of Nordic and Japanese coffee and food culture. Both are veterans of the cafe and coffee world, and the friendship they struck up with Rene Redzepi and the Noma team during the restaurant's Sydney residency speaks to the culinary ambition behind the project. Edition follows an omni roasting philosophy, developing profiles that allow each coffee to perform across espresso, filter, and everything in between. Their focus is on micro lot producers and new world processing methods, resulting in fruit forward, tea like, lighter roast profiles.
