Ethiopia Kenissa Co-op Honey Process
Single-Origin
Honey Process
Altitude: 2,100 m
Light/Medium Roast
Tasting Notes: Peach, Hazelnut, Lime
Aaaaaand another new arrival from Ethiopia!
Just like our other Ethiopian coffee of the moment, we sourced this from the Jimma zone, an area that’s only recently starting to get the attention that it deserves. This comes from the Kenissa Cooperative, located in the “woreda” (district) of Gera. The Kenissa Co-op was only just formed in 2018, but they are already turning out great coffees using a variety of processing methods!!
This particular offering utilizes the “honey process,” where the bean is pulped but a layer of the mucilage is left intact. This sticky outer layer (hence the “honey” name) is left on during the drying, and some fermentation can occur so the beans can achieve more fruity tones than a washed process, but also avoid some of the pitfalls of overly fruity natural processed beans - all while using less water.
As with many of our Ethiopian offerings, we found the ideal roast is a lighter-medium. This one is a bit more complex than the Geta Bore Co-op offering that we have up. You’ll find notes of peach, hazelnut, and a limey citric aciity - followed by a light-tannic finish that’s reminiscent of jasmine tea.
We hope you’ll enjoy this one as much as we have!
Single-Origin
Honey Process
Altitude: 2,100 m
Light/Medium Roast
Tasting Notes: Peach, Hazelnut, Lime
Aaaaaand another new arrival from Ethiopia!
Just like our other Ethiopian coffee of the moment, we sourced this from the Jimma zone, an area that’s only recently starting to get the attention that it deserves. This comes from the Kenissa Cooperative, located in the “woreda” (district) of Gera. The Kenissa Co-op was only just formed in 2018, but they are already turning out great coffees using a variety of processing methods!!
This particular offering utilizes the “honey process,” where the bean is pulped but a layer of the mucilage is left intact. This sticky outer layer (hence the “honey” name) is left on during the drying, and some fermentation can occur so the beans can achieve more fruity tones than a washed process, but also avoid some of the pitfalls of overly fruity natural processed beans - all while using less water.
As with many of our Ethiopian offerings, we found the ideal roast is a lighter-medium. This one is a bit more complex than the Geta Bore Co-op offering that we have up. You’ll find notes of peach, hazelnut, and a limey citric aciity - followed by a light-tannic finish that’s reminiscent of jasmine tea.
We hope you’ll enjoy this one as much as we have!
Single-Origin
Honey Process
Altitude: 2,100 m
Light/Medium Roast
Tasting Notes: Peach, Hazelnut, Lime
Aaaaaand another new arrival from Ethiopia!
Just like our other Ethiopian coffee of the moment, we sourced this from the Jimma zone, an area that’s only recently starting to get the attention that it deserves. This comes from the Kenissa Cooperative, located in the “woreda” (district) of Gera. The Kenissa Co-op was only just formed in 2018, but they are already turning out great coffees using a variety of processing methods!!
This particular offering utilizes the “honey process,” where the bean is pulped but a layer of the mucilage is left intact. This sticky outer layer (hence the “honey” name) is left on during the drying, and some fermentation can occur so the beans can achieve more fruity tones than a washed process, but also avoid some of the pitfalls of overly fruity natural processed beans - all while using less water.
As with many of our Ethiopian offerings, we found the ideal roast is a lighter-medium. This one is a bit more complex than the Geta Bore Co-op offering that we have up. You’ll find notes of peach, hazelnut, and a limey citric aciity - followed by a light-tannic finish that’s reminiscent of jasmine tea.
We hope you’ll enjoy this one as much as we have!