A rare red honey from Yirgacheffe, roasted for espresso. Stone fruit, black tea and a creamy, sweet shot.
Built for espresso at home or in the cafe, on anything from a stovetop to a proper machine.
In the cup you get stone fruit and black tea with a creamy mouthfeel and plenty of sweetness plus some citrus notes. The honey process gives it the clarity of a washed coffee with extra body, so the shot is soft and round rather than sharp.
It works black as a long black or piccolo where the fruit shows best, and the sweetness and body carry through a flat white without getting lost.
On our shelf the Mount Buninyong Blend is your everyday workhorse. This is the single origin you rotate in when you want something fruitier in the cup.
It is a small lot. Once it is gone it is gone.
This coffee comes from the Danche washing station in Yirgacheffe, Southern Ethiopia. Cherries are hand picked, checked for sugar content with a refractometer, and any floating beans are removed. The whole cherries rest for 48 hours before being pulped, leaving most of the sticky mucilage on the bean, then dry slowly under shade on raised African beds for 14 to 18 days. Honey processing is rare in Ethiopia, and the slow shaded version here is what they call a red honey. The lot is a mix of Kurume, Dega and Wolisho varieties grown between 1950 and 2200 metres, harvested November to January.
Best suited for: espresso, milk based coffees, long blacks, stovetop, Aeropress.
Brew guide to start with: ratio 1:2, 20g in and 40g out in 26 to 30 seconds at 93C.
Roast level: medium espresso roast.
Roasted to order at our roastery in Ballarat. Local Ballarat delivery on Thursdays for orders placed before midnight Tuesday. Shipped daily Australia wide.
