Ethiopia Kubi Red Honey

TASTING NOTES
Stone fruit, white tea and clover honey. Smooth + viscous.

ORIGIN
Worka Kubi, Gedeb, Ethiopia

HEIGHT
1700-2000 MASL 

VARIETAL
Kurume, Dega, Wolisho

PROCESS
Red Honey

PRODUCER
Smallholder Producers

In the high, green reaches of Gedeb Woreda - part of the storied Yirgacheffe region - smallholder farmers tend coffee on shaded family plots woven into the hills around the village of Kubi. Coffee here is grown around 2000 MASL, in conditions that naturally slow cherry development and help define the bright, expressive profiles this area is known for.

During harvest, ripe cherries are handpicked and delivered to the Danche washing station, a local hub serving the Worka Kubi community. Each batch is checked with a refractometer to measure sugar levels, and floating cherries are removed to ensure only the densest fruit moves forward.

Cherries are then fermented for 48 hours, before being de-pulped to remove the outer skin while leaving most of the sticky mucilage intact. Instead of washing that away, the coffee is dried with the mucilage still clinging to the bean - a slower, more demanding method that drives the red honey profile: sweet and viscous yet super clean.

The parchment dries on raised African beds for 14–18 days, with frequent turning to ensure even moisture loss until it reaches around 11.5%. Honey processing remains rare in Ethiopia, particularly in Yirgacheffe, and it reflects both craft and patience - a willingness to slow things down to produce something special.

The result is a cup with striking complexity: fuller and creamier in body than most naturals, layered with sweetness from the honey process, yet still carrying the clarity and lifted flavour that washed Yirgacheffes are famous for.

BREW GUIDES
We recommend the following recipes as a starting points 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 24 - 28 sec  
Brew weight: 48 - 50 grams 
Brew Ratio: 1:2.2-2.4

Pour Over
Brew temperature: 94ºC
20g in 300ml out (~1:15 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

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