|Flavor profile||Honeysuckle, Honeydew melon, Mango, Dark chocolate, Bergamot aftertaste|
|Region||Gsuke Quto Kebele, Guji|
|Producers||37 smallholder farmers|
|Altitude||2000 - 2150 masl|
|Varietal||Gibirinna & Serto (74110 & 74112)|
|Omni||perfect balanced for espresso and filter extractions|
Danisa is the name of a sub kebele (Hamlet) where this group of 37 farmers are located. The average farm size of each member is 3.35 hectares. The coffee grows under a canopy of natural forest, much like most of Guji Coffees in the area. The fertile red land is made of Clay and Loam. All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji, who is also running the drying stations.
What's unique about how these drying stations are managed, including Danisa, is how the drying beds had been handled, each day lot is tracked
with a tag and kept separate from the other. Each tag is listing the specific delivery and the start date of drying and relative Moisture Content
Readings for each day, in order to guarantee a slow even drying process to ensure the quality and longevity of the coffee.