Daannisa is a champions league level dry-process coffee, intense fruited flavors with cacao bittersweetness. There is also a mild floral aromatic to the cup, dispelling the nonsensical myth that dry processed coffees are one trick ponies. This aromatic floral component adds a wonderful and unexpected complexity.
The Daannisa coffee processing site is near the town of Suke Quto, in the small village of Daannisa. Daannisa sits inside of the legendary Guji Highland region where some of the best Ethiopian coffees grown come out of. This particular lot of coffee comes from a group who manage their own large semi-forest coffee farm(s). In addition to managing their own estates, they circulate coffee plants to small farmers in the surrounding areas whose coffee they will buy and process at their milling sites. This lot is a blend of coffee from their own farms as well as outgrowers. The coffees are grown at an altitude range of 1900 - 2100+ meters above sea level.
The dry grounds produce smells of dried blueberry and semi-sweet chocolate. It is in the adding of the hot water however that the berry aroma notes really come on strong.
The cup is initially much more bittering when hot with strong cocoa nib notes and some mild fruit and nut accents behind it. But after cooling down a bit, berry flavors really command your attention. The flavors aren't so much like "fresh" fruit, but more like dehydrated fruit, or berries cooked down with raw sugar. Blueberry pie comes to mind in the aftertaste and the long finish is accented by hints of clove and nutmeg spices. The cup flavors are intense, a delicious mixture of fruit and chocolate; a high percentage cacoa chocolate. Big berries, high % cacao and a little spice with a little florality. Think a big electronic bass track that is underpinned by a subtle background string orchestra!