Daniso Horsa is a coffee producer hailing from the beautiful Damo area of Shantawene in the Bensa District of Sidama, Ethiopia. This area is well known for its picturesque hillsides, teeming with lush tropical plants and trees while strongly contrasting red clay earth hides the secrets of life deep within its soil. Coffee growing in this region is a very old tradition that Daniso and his team take very seriously. The days are demanding, the sun is hot, the rain is often unpredictable but finally holding the sun-ripened, deep red coffee cherries between your fingers as you harvest makes the toil worth it. Once you taste it, you will understand why Daniso’s coffee is so special. He and his workers are meticulous not only in their farming work, but they also process the coffee on Daniso’s farmsite. This coffee is an Anaerobic Natural, which means that after the cherries are harvested, they are fermented in a no oxygen environment for a period of days and then laid out on drying beds. Constant monitoring during fermentation is required to ensure proper conditions and microbial activity. It is also then very important that the cherries are placed on the drying beds at the correct depth in order to ensure even dryin, taking away the risks of processing defects. All of this work is evidenced by the vibrant tropical flavors and intoxicating floral notes that this coffee exhibits in the cup. We hope you enjoy learning about Daniso and experience this truly radiant coffee from the highlands of Sidama, Ethiopia.