The Hydro-Honey Technique is an innovative coffee processing style which has the rewetting of coffee at its basis. The red cherries used for this processing have been measured on sugar content, to be able to project fermentation behaviour. Cherries with a BRIX higher then 20 points, were used in this lot. Of course, the cherries are sorted and floated to make sure our cherry input is of high quality. Now firstly, the cherries are dried for 48hrs on shaded beds, before they enter the fermentation barrels. These barrels are washed and smoked with Olive Tree Trunks and Honey Scum, before we fill them with Cherry. Now the Cherry is fermented 48hr Aerobically, then submerged and fermented 48hr Anaerobically, so in total 96 hours. After 96hrs we dry the coffee in cherry in the shade for about 25 days, after which it is bagged and warehoused for later processing and export.

We bought the Danche Hydro Honey Microlot from SNAP on the cupping table, and for us this is an excellent example on how Producers and add value by applying creative and innovative processes to coffee. It also opens the way for doing our own processing work with Mr Frew, something we look forward to already for next season.

This coffee lot is brought to you by SNAP Coffee, our producing partner in Ethiopia. Founded in Addis Ababa by Negusse in 2008, SNAP operates 7 washing stations in key coffee-producing areas like Sidama, Yirgacheffe, and the Guji Zone.

SNAP focuses its operation on three fundamental pillars—consistency, education, and sustainability. It is within their purpose to improve the livelihood of supporting farmers, and last year their team of agronomists trained more than 6,000 farmers in land and nursery management and climate-smart agriculture through crop diversification and intercropping.

We’ve been working with SNAP since 2024, and needless to say, we are thrilled to build this relationship in the homeland of Arabica coffee.