Taferi Kela Anaerobic Honey

Cherries for this anaerobic honey were grown at 1900-2100masl by community farmers in the lesser-known village of Sidamo, Taferi Kela, and processed by the Bette Buna (house of coffee) Washing Station.

To deliver a cup with the depth of flavour expected from a honey processed coffee and the same clean and complex profile of a classic washed Ethiopian, cherries were depulped, fermented in sealed barrels for 96 hours and then dried for 8-15 days on shaded raised beds.