Danche is back! From Worka Chelbessa, Ethiopia, this coffee comes to us from Neguesse Debela and his family. Neguesse opened his first processing site in 2017, adding the Danche washing station in 2019. Here, the coffee undergoes 36–48 hours of underwater fermentation before drying on raised beds for 10–14 days—a careful process that lets its sweetness and delicate floral character shine.
Go Get Em Tiger was founded in Los Angeles in 2013 by Kyle Glanville and Charles Babinski, both former United States Barista Champions. The company began as a multi roaster operation before launching its own roasting program in 2018, built around a philosophy of amplifying each coffee's natural sweetness and complexity. GGET sources exclusively clean, washed process coffees, intentionally avoiding trendy fermentation methods in favor of execution and consistency. That discipline reflects the founders' competition backgrounds, where precision matters more than novelty.
