This special prep from Danche has been fermented for a total of 48 hours, both aerobically and anaerobically. Danche is a washing station in Chelbesa, Gedeo, from which we have been sourcing for years. Ripe red cherries are picked, and their sugar content is measured using a digital refractometer (Brix scale). The cherries are then sorted for impurities and floated to separate them by density, with floater cherries being removed.

Initially, the cherries are dried for 48 hours on shaded drying beds before being washed. The plastic tank used for fermentation is smoked with olive tree trunk and honey scum (sefef) before being quenched with water. The cherries are fermented in this tank for 48 hours, with 24 hours of aerobic fermentation followed by 24 hours of anaerobic fermentation. After fermentation, the cherries are returned to shaded drying beds for approximately 25 days.