Honey-processed coffee is rare in Ethiopia compared to the traditional processing methods – natural and washed processes. However, in recent years, innovative farmers have begun adopting this method to create coffee with a unique and complex flavor profile.
The honey process combines the best of both traditional methods – a bright, clean acidity alongside floral and complex sweetness. After three harvest seasons in which we roasted this wonderful coffee (washed and natural) we are excited to introduce its new honey-processed version.

Tesfaye Bekele is a dedicated farmer who works with 171 smallholder farmers who deliver their coffee cherries to his washing station. Tesfaye focuses on environmentally friendly and sustainable coffee production – his coffee is certified organic and also holds Rainforest Alliance certification. Beyond helping his community earn a livelihood through coffee production, Tesfaye also initiated a community project aimed at modernizing local schools. Together with coffee roasters from around the world, he built a new building for the school in the nearby village of Korome.

Tesfaye’s honey-processed coffee is elegant and complex, with a bright acidity and pronounced floral notes. You’ll find distinct flavors of citrus and Earl Grey tea, making it especially suitable for manual brewing methods.

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