Notes from our Green Buyer

Over two decades ago, Reshad took over the farm from his father in the Agaro region of Limu, Ethiopia. Over a decade ago, he began to renew and rehabilitate the farm to increase his quality and consistency. This lot is stripped of the skins and the beans are dried in their sticky sweet mucilage on raised beds. The attention the process yields a beautiful cup!

Notes from our Roaster

Here’s a unique coffee we’ve been eager to share with you ever since we first cupped it! You’ve probably seen “honey-processed” on several of coffees, but what’s up with the “white” denotation? There’s a common color spectrum associated with honey-processing methods, which simply communicates how much mucilage is removed prior to fermentation. Whereas the Black Honey process removes the least amount, the White Honey process removes most of the mucilage. That means Reshad’s fermentation was meticulously controlled—resulting in a coffee that’s remarkably balanced with so much added complexity.