Producers: 200 Smallholder Farmers
Region: Guji
Elevation: 2,280 meters
Cultivar: 74158, 74112, 74110
Process: Honey
Notes: White Chocolate, Limoncello, Macadamia Nut, Cantaloupe
----------------------------------------------------------------------------------------------------Honey processing is one of the least common production methods in Ethiopia, making this coffee a particularly unique expression of Guji. The Othosololo Honey lot comes from the Osolo Station in the Greitu Korsa highlands of Guji, where 150 to 200 smallholder farmers grow coffee at elevations reaching 2,280 m.a.s.l. The primary variety is JARC 74158, alongside other JARC varieties including 74112 and 74110.
For this honey process, carefully selected red cherries are delivered to the Osolo Station and depulped without the use of water, leaving some of the fruit mucilage intact on the parchment. The coffee is then dried on raised beds for 12 to 13 days, with careful monitoring to ensure an even drying process. The combination of high elevation, lush vegetation, cool nights, and moderate sunlight creates ideal conditions for developing complex sugars and a beautifully balanced cup.
We’ve been working with The Coffee Quest and Daye Bensa since 2020 through several of their processing stations, including Keramo, Bombe, Hamasho, and Udesa Fora. Their commitment to quality has made them a trusted partner and a consistent source of exceptional Ethiopian coffees. With multiple top placements in the Cup of Excellence, Daye Bensa has established itself as one of Ethiopia’s leading coffee producers and exporters. This Honey lot from Othosololo is a special opportunity to experience their work through one of Ethiopia’s least common processing methods.
Producers: 200 Smallholder Farmers
Region: Guji
Elevation: 2,280 meters
Cultivar: 74158, 74112, 74110
Process: Honey
Notes: White Chocolate, Limoncello, Macadamia Nut, Cantaloupe
----------------------------------------------------------------------------------------------------Honey processing is one of the least common production methods in Ethiopia, making this coffee a particularly unique expression of Guji. The Othosololo Honey lot comes from the Osolo Station in the Greitu Korsa highlands of Guji, where 150 to 200 smallholder farmers grow coffee at elevations reaching 2,280 m.a.s.l. The primary variety is JARC 74158, alongside other JARC varieties including 74112 and 74110.
For this honey process, carefully selected red cherries are delivered to the Osolo Station and depulped without the use of water, leaving some of the fruit mucilage intact on the parchment. The coffee is then dried on raised beds for 12 to 13 days, with careful monitoring to ensure an even drying process. The combination of high elevation, lush vegetation, cool nights, and moderate sunlight creates ideal conditions for developing complex sugars and a beautifully balanced cup.
We’ve been working with The Coffee Quest and Daye Bensa since 2020 through several of their processing stations, including Keramo, Bombe, Hamasho, and Udesa Fora. Their commitment to quality has made them a trusted partner and a consistent source of exceptional Ethiopian coffees. With multiple top placements in the Cup of Excellence, Daye Bensa has established itself as one of Ethiopia’s leading coffee producers and exporters. This Honey lot from Othosololo is a special opportunity to experience their work through one of Ethiopia’s least common processing methods.