Ethiopia Koke Red Honey - Anaerobic Honey

Highlights

“The Koke Red Honey comes from the Konga Washing Station in the Gedeo zone of Yirgacheffe, where more than 400 smallholder producers deliver cherries from the kebeles of Koke, Konga, Udessaa and Birbirsa Kala. Only cherries scoring above 20 degrees Brix on a refractometer are selected, floated and sorted before processing. They spend 24 hours in aerobic fermentation followed by 24 hours anaerobic, then are depulped and dried with mucilage intact on shaded raised beds for about 15 days, depending on weather. The lot is a mix of the heirloom varieties Kudhume and Dega. Fermentation coaxes out a winey, saturated cup: tart red fruits layered over rose and lilac, dense with flavor without tipping into heavy funk. It is a very small lot for the roaster.”