Guji, Gedeb, Lalesa - Ethiopia, Black Honey.

Our second Gedeb Lalesa this year. A Honey Process! While Honey Eths have been circulating for years its still fairly unusual to come across Grade 1 green coffee that the producer has chosen to undergo this process. That's because its still relatively unexplored in countries outside of Central American- where it was initially developed to conserve water. Flavor wise it tends to be used as a good compromise between favorable washed attributes (clarity, good-acidity) and Natural processed strengths (sweetness).

Black honey denotes the amount of mucilage left on the cherry before final drying. For those interested in the range of flavors achievable with varying mucilage percents. I recommend trying our Yellow and Red Honey processed Costa Ricans to see how the additional sucrose of the coffee-cherries organic matter boosts the body of a Black Honey.  

Big stone fruit number, Soda-like Sparkling mouthfeel. Apricot, Mandarin Acidity, Orange and a hint of tropical Fruits like Paw Paw. Syrupy Texture. High sweetness. 

Recommend trying this as a shorter yield (liquid weight out) espresso for a heavy weight juice bomb.