Ethiopia Ahmed - Honey
Notes of raspberry, pineapple, candied figs.
This coffee is part of a special series, highlighting the same producer, Ahmed Abatemam, while showcasing two different processes - the washed process and honey process, side by side.
Ahmed's coffee is special to us for lots of reasons, this being the third time we have purchased his coffee. What makes his coffee so fantastic is ideal growing conditions in the coffee centric region of Agaro. His farm is close to the renowned washing station of Hunda Oli, another coffee that we had purchased and featured this year.
This coffee is the honey processed lot that Ahmed and his brother produced this year on their 35Ha farm. What makes the honey process different from the more traditional washed process, is it is almost a hybrid process sort of in-between natural process (huge flavours, acidity, primitive methods) and the washed process (what has become the standard coffee processing method.) Honey process means the fresh coffee cherries are pulped, but allowed to dry without washing. This keeps some of the fruit on the cherry, creating a golden, honey-like mucilage which is left on the bean until milling. This process saves water, and allows the mucilage to be removed physically during milling, rather than being removed via water during the wash process.
The difference in taste between the honey process and the washed process is staggering. This allows us the perfect example to showcase the difference that processing can make in coffee, when taking the same lots of coffee, from the same farmer, then processing them differently, can result in massive changes in flavour to the end cup.
This lot was purchased through our friends and sourcing partners, Shared Source, who do an excellent job with pricing transparency, farmer support and finding stand-out lots that we are fortunate to be able to share with you!
Varietals: Ethiopian Heirlooms
Region: Agaro, Jimma,
Altitude: 2100 MASL