Koke Red Honey

Highlights

“The Koke Red Honey comes from the Konga Washing Station in the Gedeo zone of Yirgacheffe, Ethiopia, where more than 400 smallholder producers contribute from the kebeles of Koke, Konga, Udessaa and Birbirsa Kala. The Red Honey process begins with rigorous selection: only cherries scoring above 20 degrees Brix on a refractometer are chosen, floated and sorted, then given 24 hours of aerobic and 24 hours of anaerobic fermentation before depulping and 15 days of shaded raised-bed drying. The cup bursts with tropical and fruit-punch flavours behind a creamy body and a delicate, floral finish - a more rambunctious follow-up to Buncho Honey from earlier in the season.”