If you like to immerse yourself in the world of unusual coffees, this coffee from The Naughty Dog roastery is just for you. This coffee from Ethiopia, which has been processed using the yellow honey method, is characterized by its sweet aroma of candied oranges and red apples in caramel, along with a light scent of milk chocolate, which will accompany you as you enjoy this wonderful coffee. The resulting cup will delight you with its full body, sweetness, and medium acidity.
This honey lot comes from the Lalesa area , one of the best coffee-producing areas in Gedeb, known for its dense semi-forest vegetation, including "false banana trees" and shade-grown coffee trees. Lalesa is a great example of best practices in agroecology for coffee cultivation.
In the honey process, a certain amount of mucilage and pulp remains on the coffee beans during hulling. This coating remains on the bean during fermentation and drying, contributing to the amount of sugars absorbed by the bean and influencing the flavor notes of the resulting cup. The amount of remaining mucilage determines the type of honey process - white, yellow, red, or black, in ascending order of mucilage concentration. When processed correctly, these coffees can develop quite a lot of sweetness and flavor while remaining clean. When working with coffees processed using the honey method, raised drying beds (sometimes referred to as African drying beds) are often preferred because they allow for additional airflow. The air ensures even drying of the beans and reduces the occurrence of mold and bacteria. On the other hand, some growers are accustomed to using sun-exposed terrace drying, which requires regular raking of the beans to prevent mold growth. The total fermentation and drying time depends on these decisions as well as the ambient temperature and humidity, but when using the red honey method, you can safely count on two weeks from depulping to the end of drying.
- Altitude: 2150 - 2200 m above sea level.
- Harvest: January 2025