PROCESS: Red Honey
REGION: Yirgacheffe
ELEVATION: 1950–2200 MASL
VARIETAL: Heirloom
CUP: Floral, Stone Fruit, Citrus, Black Tea
Handpicked ripe cherries are delivered to the Danche washing station, where ripeness is carefully assessed using a refractometer to measure sugar levels. Floating cherries are removed before the coffee undergoes a 48-hour fermentation.
The cherries are then de-pulped within hours, removing the outer skin while intentionally leaving most of the mucilage intact — a defining feature of the Red Honey process. This retained layer of fruit sugars dries on the parchment, contributing to increased sweetness, a fuller body, and a creamier mouthfeel.
Drying takes place under increased shade to slow the process, allowing sugars to stabilise and flavours to develop with greater clarity and balance. The de-pulped coffee dries on raised African beds and is turned frequently for even, steady drying. Over 14–18 days, it reaches a final moisture content of approximately 11.5%.
Processed using an environmentally friendly honey method — a rare approach in Ethiopia — this Red Honey coffee from Yirgacheffe, Southern Ethiopia (1950–2200 MASL) sits between washed and natural styles, combining the clarity and structure of washed coffees with the sweetness, texture, and complexity more often associated with natural processing.
In the cup, expect delicate floral aromatics, stone fruit sweetness, black tea elegance, and a bright citrus lift.
PROCESS: Red Honey
REGION: Yirgacheffe
ELEVATION: 1950–2200 MASL
VARIETAL: Heirloom
CUP: Floral, Stone Fruit, Citrus, Black Tea
Handpicked ripe cherries are delivered to the Danche washing station, where ripeness is carefully assessed using a refractometer to measure sugar levels. Floating cherries are removed before the coffee undergoes a 48-hour fermentation.
The cherries are then de-pulped within hours, removing the outer skin while intentionally leaving most of the mucilage intact — a defining feature of the Red Honey process. This retained layer of fruit sugars dries on the parchment, contributing to increased sweetness, a fuller body, and a creamier mouthfeel.
Drying takes place under increased shade to slow the process, allowing sugars to stabilise and flavours to develop with greater clarity and balance. The de-pulped coffee dries on raised African beds and is turned frequently for even, steady drying. Over 14–18 days, it reaches a final moisture content of approximately 11.5%.
Processed using an environmentally friendly honey method — a rare approach in Ethiopia — this Red Honey coffee from Yirgacheffe, Southern Ethiopia (1950–2200 MASL) sits between washed and natural styles, combining the clarity and structure of washed coffees with the sweetness, texture, and complexity more often associated with natural processing.
In the cup, expect delicate floral aromatics, stone fruit sweetness, black tea elegance, and a bright citrus lift.
