Ethiopia Honey Process Haro Wachu

This honey process lot is from a privately run site in Haro Wachu, right in the heart of Uraga. The farms in this area reach very high altitudes, over 2200 meters above sea level in some parts. Last year, they decided to produce small batches of honey process lots in addition to their regular washed coffees, and we were very happy to be able to pick up this lot for our list. The honey process starts off the same as the wet process method, removing the outer fruit using pulper machinery. But instead of removing the remaining sticky fruit layer before drying, they send the coffee directly to the drying tables. This method was popularized in Costa Rica, and gets its name from the oxidized yellow and red coloring the fruit takes on as it dries. It doesn't always have a distinct impact on the cup, but can lead to enhanced body and sweetness, like what we taste in this lot. Honey coffees also produce a bit more chaff when roasting, which is something to keep an eye on in your roaster.