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Ethiopia Daniso Horsa

Daniso Horsa is a dedicated coffee producer from the scenic Damo region in Shantawene, Bensa district, Sidama. A journey to Damo through the lush countryside treats you to a mesmerising landscape. The earth beneath hardens into ruts of vivid red mud, the sound of laughter and the clack of ping pong balls (of all things) fills the air under the shade of acacia trees, mingling with the aroma of berbere spices.

This wonderfully coffee is the result of a slow, considered hand-picked process, repeated over many visits to the coffee plants. Your purchase connects you to Kebena community.

These are the men, women, families, communities, cooperatives, and organisations we admire. They cultivate, harvest and process the coffees we source and roast, to share with you.

Tasting notes describe the sensory qualities of the coffee; batching aroma, flavour, body, acidity and finish together to provide a snapshot of what you can expect. It's a subjective shortcut, but it's our take on it.

Higher altitude generally means tastier coffee. Cooler mountain air slows coffee cherry growth, leading to denser beans with more complex flavours. This translates to brighter acidity, fruitier notes, and a richer overall experience. The sweet spot is between 1,220 and 1,850 metres above sea level (masl). Below 920 meters, coffee tends to be milder with earthier, savoury tones.

Coffee processing methods refer to the techniques used to remove the fruit from the coffee bean after harvesting. The most common methods are; washed processing, natural processing, and honey processing.

The washed process involves pulping, fermenting, and drying the coffee cherries, resulting in clean, bright flavours. The natural process dries the entire coffee cherry, producing coffees with a sweeter, fuller body, and often fruity notes. The honey process is a hybrid method that partially pulps the coffee cherry before drying, offering a balance between the washed and natural processes. The processing method significantly impacts the final flavour profile of the coffee.

A coffee varietal refers to a specific type or cultivar of coffee plant. Like grape varieties for wine, coffee varietals play a significant role in determining the final flavour profile of the coffee. Different varietals have unique characteristics, linked to acidity, sweetness, body, and aroma.

We aim to work with coffee producers for as long as possible, forging relationships where they can depend on us to purchase their coffee and we can rely on them to produce exceptional beans. It's a two way street, and truly enables sustainability of the supply chain.

This refers to the process we use to transform green coffee beans into roasted coffee. It involves factors like temperature, time, the rate of heat application, and bean density. Different roast profiles result in varied flavour profiles and we roast our own way here at Craft House. Our profiles are unique and give our coffees character. As a specialty roaster we tend to avoid the darker end of the spectrum but we do crowd please.

A lighter roast emphasises the bean's origin and acidity, while a medium roast balances acidity and sweetness. A darker roast, brings out bolder flavours like chocolate, caramel and nuts.

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The Story

Daniso Horsa is a coffee producer in the picturesque Damo area of Shantawene, nestled within the Bensa district of Sidama. Many people in this area belong to the Shantawene Kebena community, with the local languages being Sidaamu and Amharic.

A journey to Damo through the lush countryside treats you to a mesmerising landscape, where trees blur past, casting alternating patterns of sunlight and shadow. The earth beneath hardens into ruts of vivid red mud, while scenes of community life unfold. The sound of laughter and the clack of ping pong balls fills the air under the shade of acacia trees, mingling with the aroma of berbere spices.

While this idyllic setting may romanticise coffee farming, the reality is far from easy. Growing, picking, and processing coffee is demanding work that unfolds over long days under the sun and in the rain. It begins with nurturing the trees and patiently awaiting the transformation of delicate white coffee blossoms into vibrant red berries. Once ripe, the labour-intensive task of hand-picking only the ripest cherries commences, requiring meticulous attention to detail and frequent revisits to the trees.
Additionally, Daniso operates a second farmsite in the Faficho area of Bombe Kebele, further contributing to coffee production in the Bensa zone. Producers in the Bombe region reside in the elevated and verdant valley of Bombe mountain, surrounded by breathtaking scenery.

The coffees from Bombe consistently impress with their density and rich flavour profiles. They tend to feature heavy concentrations of smaller screen sizes, primarily 14 and 15, which distinguishes them from the lots from Shantawene and Keramo. Additionally, there is a slightly higher proportion of the Mikicho variety in Bombe coffees, identifiable by its larger cherries with distinctive wavy leaves and elongated, canoe-shaped seeds. Mikicho is closely related to the renowned Gesha variety, and the Bombe lots are renowned for their lush tropical fruit notes and delicate floral undertones, which are prominent in every cup.

CRAFTSTACK™ Programme

CRAFTSTACK™ is our remastered sourcing and sustainability programme.

We only work with high-grade 100% Arabica beans that meet our strict standards. We can pinpoint exactly where our coffee beans come from and who produces them and we always pay our fair share. It’s only right.

We set standards, make change, and spearhead a fair and transparent approach to coffee. One that builds genuine relationships, rewards quality, and ripples across the wider coffee community.

We’ve set quality foundations and defined expectations for our green coffee partners, established a ‘lens’ that filters our coffee selections, and made commitments to make change as a result.

We prioritise smallholdings and those farms striving to do better. We form long-term relationships, and repeat-purchase harvests to support our producers.

Continued cooperation, harvest-to-harvest makes us all better, bonded. This is the way we forge forward. Progress made, but there’s still more to do.

Shipping + Returns

We are an independent specialty roaster and aim to roast to order. Our goal is to dispatch all customer orders within 2-3 working days of receiving them at the Roastery.

We roast coffee daily and post every Monday, Wednesday and Friday, so you should get fresh coffee within 48hrs of us processing your order. Please note that seasonality and peak periods can affect timings.

We ship for FREE over £25* and also offer local collection.

We dispatch with tracked Royal Mail 48 as standard. Please note that we only deliver to the UK at this time for web orders.

Coffee is a perishable natural product so we are unable to accept returns on coffee orders unless there has been an error. You can return non-perishable products within 28 days of the dispatch date.

For full details please cast your eyes over the full Shipping + Deliveries and Returns + Refunds policies, check out our FAQs, or email us at info@crafthousecoffee.co.uk for more information. We're here if you have any questions.

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Roast Breakdown

Daniso’s coffee is anoxically processed, which means the ripe coffee cherries are placed into sealed containers; creating a a controlled oxygen free environment. The absence of oxygen allows microorganisms to thrive and this is what helps to produce the distinct flavour profiles that are unique to anoxic coffees.

We opted for a smaller batch size and to enhance the natural sweetness and acidity of the coffee, we extended the Maillard phase (when the coffee stats to go brown) but kept the development fairly short. This approach resulted in a cup with floral, hibiscus tea like flavours, cherry compote sweetness and bright lemon acidity.

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Regular deliveries of freshly roasted specialty coffee direct from the Roasthouse, straight to your door. Play it safe with a bestseller or go off-track and switch things up. Choose your coffee, frequency, quantity and grind, and start, stop, flex or change whenever you like. It’s that simple.

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