Lot 25.08

This is our black honey. It’s a whole different cup profile! People tend to either love it or hate it, but either way, you can’t deny that it’s unique. 

After selecting the best cherries, we de-pulped them, keeping the mucilage on as much as possible. After that we put the cherries on the dry beds in small heaps – the beans in their parchment stick together thanks to the sugary mucilage, creating little piles of sticky cherries. Then we dry them while moving them around as much as possible to facilitate the even drying of each cherry. 

They dry for about 15 days while we measure the moisture content, and then we store them in their parchment which has beautiful brown spots at this point (that’s why it’s called ‘black honey’). They’re rested in our warehouse so the parchment can close, which helps develop an even more complex flavour profile.

It’s a limited production like most of our experimental lots, so we only produced 10 bags.

Coming soon

Taferi Kela

We are rooted in our communities and committed to building a positive and sustainable future by educating and creating equal opportunity jobs at our own facilities.

By distributing climate-resistant seedlings and providing "learning by doing" programs for children and adults, we facilitate our communities to transform their futures. We are honored to work with local chiefs, community leaders, and smallholder farmers to grow and source our spectacular Bette Buna coffees.

At our farms in Taferi Kela-Sidamo and Guji-Megadu we work closely with our family and neighbours to grow seedlings, rewild coffee forests, and train farmers in methods of growing and processing that create opportunities for everyone in our community.

Learn more!