Honey processing is a beauitiful match for the terroir of Jimma. In the cup, the coffee has notes of peach and wild mountain honey. As it cools, expect the refined floral notes of bergamot and honeysuckle. The aromas are almost tropical, while gentle citrus acidity adds perfect balance.

Our relationship with Mohamed Ali started in 2018, when Ethiopian laws allowed smaller estates to export their coffee directly. Mohameds son, Mustafa Mohamed, took the chance on an exclusive partnership and looked for an international roast partner to work exclusively with. Lucky us!

When entering the estate you walk into pristine forest where coffee grows wild. Bees and fruit trees provide bio-diversity and offer additional income outside of the coffee harvest season. At 2050 meters of elevation we are way up in Ethiopias highlands, with temperature changes between day and night that help create beautiful flavour profiles.

Today, Mustafa Mohamed Ali runs the farm with the help of his brother. Through our exclusive relationship and the support of our export partner Belco, the quality produced by Mohamed Ali has continued to increase. The farm is now organically certified, while investment in the training of workers and processing infrastructure continues to reap rewards.

Honey processing is still rare in Ethiopia but the fruity quality of terroir is a perfect match. Freshly picked cherries are fermented, then pulped to remove the outer skin and fruit, but a layer of mucilage remains intact. The beans are then sun dried on raised beds. As they dry, the mucilage becomes sticky, sweet, and golden in colour, giving the process its name.