Ethiopia Uraga Haro Wachu Honey
埃賽俄比亞 烏拉加 哈洛瓦丘處理廠 蜜處理
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Roast level / Light roast, suitable for pour over, highlighting the diverse flavours and layers of the coffee beans
Tasting Notes / Grapefruit, oolong tea, honey
Acidity / ● ● ○ ○
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Region / Uraga
Variety / Heirloom
Process / Honey
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This honey coffee bean comes from a private farm in Haro Wachu, in the heart of Uraga. The farms in this region are located at high altitudes, with some areas exceeding 2200 meters. Last year, they decided to produce honey-processed coffee beans in small batches in addition to their regular washed coffee, and we are honored to include this bean on our recommended list. The initial steps of the honey-processing method are the same as the washed method, using a peeling machine to remove the outer skin of the fruit. However, instead of removing the remaining sticky skin layer before drying, the honey beans are sent directly to the drying rack for drying. This method is popular in Costa Rica, and its name comes from the yellow-red colour produced by oxidation during the fruit's drying process. While honey processing doesn't always significantly affect the coffee's flavour, it can enhance its body and sweetness, as we experienced in this bean.
