Ethiopia Faficho Red Honey | Superbrew

Highlights

“Producers in the Bombe region of Ethiopia live in the elevated valley of Bombe Mountain. The Daye Bensa group collaborates with hundreds of farmers to create high-quality micro-lots, establishing a drying station in Bombe for better processing control. This lot features the Mikicho variety, closely related to Gesha, with smaller screen sizes and distinctive wavy leaves. The Red Honey process involves hand sorting, float tank separation, careful pulping to preserve mucilage, and slow shaded drying over 4 to 5 days.”