Handpicked ripe cherries are delivered to the Danche washing station, where they’re sorted by sugar density using a refractometer and floated to remove defects.
After a 48-hour fermentation, the cherries are de-pulped, leaving much of the mucilage intact to dry on the seed, building body and sweetness. The de-pulped coffee is spread across raised African beds and turned regularly to ensure even drying, reaching a final moisture content of around 11.5% over 14–18 days.
This environmentally conscious honey process, still relatively uncommon in the Yirgacheffe region, delivers a cup with layered complexity, combining the creamy mouthfeel and sweetness of naturals with the clarity and definition of washed coffees.
Expect notes of orange cream and grape candy, with a full-coating mouthfeel.