Bishala Red Honey

Grown at elevations 2,350 meters in Ethiopia’s Guji Zone, this coffee comes from smallholder farmers cultivating indigenous heirloom varieties.

This lot is processed using the red honey method, where the coffee cherry is depulped but much of the mucilage is left on during drying. The sticky layer ferments gently as the coffee dries, enhancing sweetness and body while preserving clarity. This method requires close attention to detail to ensure even drying and avoid overfermentation.

The result is a vibrant and structured cup that brings together the brightness of washed coffees and the richness of natural processing. We taste dried apricot, plum jam, and wildflower honey, showcasing the unique potential of both the red honey process and the Guji terroir.

Roast Profile & Recommendations

• Roast Level: Medium Light
• Best Brewing Method: Recommended for Filter & Espresso
• Roaster: Roasted on Stronghold S9
• Rest Period: Rest for 7 days after roasting date