This coffee originates from the villages surrounding Danche Station in Ethiopia at an altitude of 2200 meters. It consists of Wolisho and Kurume varieties. The cherries are depulped, fermented for 96 hours, washed, and dried on raised beds for two weeks. The resulting cup is sparkly, floral, clean, and juicy-sweet, featuring flavor notes of lemon-lime, nectarine, and coriander.
Blind Tiger Coffee was founded in 2013 by Charles Biando and is now based in Bethlehem, Pennsylvania after relocating in 2025. The business operates as both a coffee roaster and a coffee catering company, with an emphasis on ethically produced beans at accessible prices. Wholesale distribution reaches cafés in Philadelphia, across Pennsylvania, and internationally into Mexico, Canada, the EU, and the UK.
