This lot has been processed using the Black Honey method which entails leaving the sticky, sweet mucilage on during the drying phase. The results are elevated sweetness and pronounced fruit notes. In the cup expect notes of Candy Floss, Honeydew & Mandarin.

This coffee from the Gerse kebele in the Yirgacheffe growing area undergoes a Black Honey process. The first step post-harvesting involves quick hand sorting to ensure consistency in coloration. The cherries are then placed in float tanks, where lower-density cherries are skimmed off for lower grade coffees or local consumption. Higher-density cherries sink to the bottom and are selected for further processing. Another hand sorting ensures uniformity before pulping. The disc pulper is calibrated for greater control and speed, minimizing damage while retaining maximum mucilage content. After pulping, the parchment undergoes a short fermentation period. The mucilage-heavy coffee is then moved to shaded drying beds, where they are slowly dried under a shade canopy with adequate airflow. This process adds 4 to 5 days to overall drying time, ensuring stable moisture distribution and achieving dialed-in water activity. Careful timing in covering the parchment is essential to achieve uniformity, producing high-quality honey processed coffees. The colour names such as Black, Red, and White Honey refer to the colour of the parchment.
Black Honey coffees exhibit characteristic black splotches due to the heavy mucilage Coverage.