A rare red honey from Yirgacheffe, roasted light for filter. Stone fruit, black tea and a creamy mouthfeel.
This one is for the black coffee drinkers. Built for pour over, batch brew, Aeropress or the Moccamaster on the bench.
In the cup you get stone fruit, mandarin and black tea with a creamy mouthfeel that is unusual in a filter coffee. The honey process keeps the clarity of a washed coffee but adds sweetness and body, so it drinks rounder and softer than our Kenyan.
Drink it black. The texture is the point and milk will bury it.
On our shelf this is the gentle one. The Wamuguma PB is all sparkle and acidity. This is the smooth, sweet counterpart.
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: V60 and pour over, batch brew and filter machines, Aeropress, French press. Not roasted for espresso.
Brew guide to start with: 15g of coffee to 250g of water at 93C, about three minutes total brew time. Adjust the grind until it tastes sweet.
Roast level: light filter roast.
Roasted to order at our roastery in Ballarat. Local Ballarat delivery on Thursdays for orders placed before midnight Tuesday. Shipped daily Australia wide.
