Ethiopia, Telila Honey

Producer	Numerous female coffee producers from Kecho Anderacha
Farm/Mill	Telila Washing Station
Location	Kecho Anderacha, Gera district
Altitude	2,000 masl
Process	Honey
Cultivar	Ethiopian Heirloom
Harvest	Late 2025

Expect notes of Lemon, Apricot, Honeycomb

In the hills around Agaro, in Ethiopia's Jimma zone, a group of female coffee producers tend smallholdings often no bigger than an English garden. Their cherries travel a short distance to the Telila washing station at Kecho Anderacha, run by Mike Mamo of Addis Exporters. Here, this honey-processed lot is pulped, fermented overnight, and dried on raised tables for around eighteen days. Leaving a little of the cherry's mucilage on the bean builds a rounder body and a deeper sweetness than a fully washed Ethiopian usually offers, while keeping the bright fruit character intact. The cup is layered and sweet: ripe apricot, lemon, a honeycomb finish.