High in the mountains of southern Ethiopia, in the Sukkee Qutto area, a group of 44 smallholder farmers grows traditional coffee varieties at elevations up to 2,200 masl. The cherries ripen slowly, developing a unique sweetness and aromatic complexity.

Specialty coffee Daanisa Natural is processed using the natural (dry) method at the Dambi Uddo station – sun-dried on raised beds, hand-sorted, and carefully handled to preserve purity of flavor.

The result? A specialty coffee with notes of blueberry, honey, and linden blossom, carrying the origin, craftsmanship, and story in every sip.