10/15/2026
New White Label: Ethiopia Chelbesa Danche Anaerobic Washed
Producer: SNAP Specialty Coffee and approximately 800 smallholder farmers
Region: Yirgacheffe
Elevation: 2,200 masl
Varieties: Kurume and Wolisho
Process: Anaerobic Washed
Yirgacheffe produces some of the world's more elegant and refined coffees with effervescent aromas and flavors. It comes natural here for coffee producers, making coffee producers in other countries jealous at how effortless these coffees come about. The climate is just right, the soil is perfect, and the culture has maintained the coffee history generation after generation. In fact, the locals roast and brew their own coffee, a rarity in the coffee growing regions. It is in their blood here.
Smallholder farmers deliver their cherries to the washing station in Chelbessa for processing. For the Anaerobic Washed lot, only the ripest of cherries are selected, hand-sorted and floated to remove all defects. Cherries are then de-pulped and left in sealed tanks to ferment for 48 hours, without the presence of oxygen (anaerobic). After fermentation, the parchment is washed twice with clean water before being laid to dry on raised beds for 15 to 20 days, depending on the weather.
SNAP operates 7 washing stations in key coffee-producing areas like Sidama, Yirgacheffe, and the Guji Zone. SNAP focuses its operation on three fundamental pillars – Consistency, Education, and Sustainability. It is within their purpose to improve the livelihood of supporting farmers, and last year their team of agronomists trained more than 6,000 farmers in land and nursery management, and climate-smart agriculture through crop diversification and intercropping.
