Ethiopia, Telila Honey

Description

Producer Numerous female coffee producers from Kecho Anderacha Farm/Mill Telila Washing Station Location Kecho Anderacha, Gera district Altitude 2,000 masl Process Honey Cultivar Ethiopian Heirloom Harvest Late 2025   Expect notes of Lemon, Apricot, Honeycomb In the hills around Agaro, in Ethiopia's Jimma zone, a group of female coffee producers tend smallholdings often no bigger than an English garden. Their cherries travel a short distance to the Telila washing station at Kecho Anderacha, run by Mike Mamo of Addis Exporters. Here, this honey-processed lot is pulped, fermented overnight, and dried on raised tables for around eighteen days. Leaving a little of the cherry's mucilage on the bean builds a rounder body and a deeper sweetness than a fully washed Ethiopian usually offers, while keeping the bright fruit character intact. The cup is layered and sweet: ripe apricot, lemon, a honeycomb finish.