About This Single Origin 

Ethiopia Halaka | Guji Honey

ROAST:  Espresso Roast
PROCESS: Honey
REGION:  Guji

ELEVATION: 2150 VARIETAL: Mixed Heirloom

CUP: Floral, Loquat, Honeydew, Raspberry liquorice.

Just like many things these days, understanding this coffee is all about context! 

The context of this coffee has two key parts, political and environmental. We don’t often think about political changes in coffee producing countries to be the responsible contributing factor for how they might taste, but this coffee is a rare example of how, partially, it can be. 

This coffee was produced by Gizaw Alemayehu. His father originally owed the coffee farm that this coffee comes from, however, in 1974 a new socialist government nationalised his farms and seized ownership. Scarred by these events and not wanting such a situation to happen to him, Gizaw decided to dedicate his efforts towards coffee processing instead. The vast majority of Ethiopian coffees that we see in the Australian market are either of a washed process or a natural process, with anaerobic naturally processed coffees becoming increasingly popular. Gizaw, however, has decided to also produce some of his coffee as honey process. This is what you are drinking! 

The ripe, handpicked coffee cherries are partially de-pulped once they reach Gizaw’s wet mill and then left to dry in this semi-pulped state. They are monitored during their drying for an extended period of 18-30 days, until they reach a desired 11.5% moisture content. The sticky flesh left on the outside of the partially de-pulped cherry has a honey-like consistency, giving it its name.

The second part of this coffee’s context is climate change. Although we have heard it all before, it is important to reiterate that the entire coffee producing world is facing great challenges from climate change. Unpredictable conditions make certain coffee producing areas less fertile. Luckily for Gizaw, however, climate change has ironically turned Halaka into a new, up-and-coming producing region in Guji that is more suitable for growing coffee than ever. Gizaw is happily reaping these benefits. 

Regardless of context, this coffee has an outstanding sweetness and body that immediately caught our attention on the cupping table. As we have come to expect of honey processed coffees, this coffee is all about sweetness and fruity flavours, whilst retaining the cleanliness of a washed coffee. In this cup, we have been finding floral scent, loquat, raspberry liquorice and honeydew.

We hope this context makes drinking this coffee just that little bit more interesting. Feel free to prompt us for more information if you’re curious!