Natural gibirinna and serto straight from the hood. Think violet, nectarine and honey.
About the coffee
Named after their neighbourhood, Daanisa is made up of 37 growers who farm approx 3ha each. All farmers are trained in agronomy and post-harvest practices by ‘King of Guji’ Ture Waji, who is also running the drying station. Each day he ensures the lots are kept separate, using a tag system they track the coffees from the delivery day to the drying process. During drying they also record the daily moisture content, this meticulous monitoring guarantees a slow even drying, which ensures the coffee stays fresher for longer!
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