The Koun Coffee roastery presents a select Ethiopian coffee that offers an unconventional take on the flavors of East Africa. In the cup, it captivates with a clean, balanced, and distinct profile featuring dominant notes of juicy peach, sweet ripe papaya, and delicate iced oolong tea. The roast profile is primarily tailored for pour-over coffee, but it also works excellently as a fresh, modern espresso with a distinctive fruity character for discerning coffee lovers.
This micro-lot comes from the Lalesa area in the renowned Gedeb zone of Ethiopia’s Gedeo region. Local farmers grow coffee trees at an elevation of approximately 2 ,150 to 2,200 meters above sea level, which—thanks to the cooler climate and the slow ripening of the cherries—ensures exceptional bean density and a rich concentration of aromatic compounds. A blend of traditional native Ethiopian varieties grows in partial shade beneath the canopies of false banana trees (ensete), which protect the soil and provide the coffee trees with a natural microclimate. Careful hand-picking of only fully ripe cherries ensures perfect consistency throughout the entire lot.
The Black Honey processing method is a rare and technologically demanding procedure in the Ethiopian context. After the outer skin is removed, nearly all of the sugar-rich pulp (mucilage) remains on the bean. The coffee is then dried very slowly on raised African drying beds, where it is turned regularly. During this process, controlled fermentation of the mucilage takes place, imparting intense depth, full body, and complex fruitiness to the bean without the coffee losing the clarity and lightness typical of washed Ethiopian coffees.
- Elevation: 2,150–2,200 m above sea level