Murago - Ethiopia Black-honey

BOHUMA – stone fruit notes with a lower acidity and higher sweetness

• Origin: Murago, Bensa, Sidama, Ethiopia
• Producer: Various smallholder producers
• Variety: Heirloom / Landraces
• Altitude: 1,881 masl
• Process: Black Honey
• Fermentation: Short fermentation after depulping
• Drying: Shaded raised beds
• Drying Time: 10–14 days
• Tasting Notes: papaya, stewed plum, pear, cane sugar

Ethiopia Murago — Black Honey

This coffee comes from Murago Kebele in Bensa, Sidama, one of Ethiopia’s most respected regions for expressive, high-elevation coffees. Grown around 1,881 masl by smallholder producers, Murago reflects the clarity and vibrancy we love from Sidama, shaped by fertile soils, cool mountain conditions, and the region’s distinct seasonal rainfall.

What makes this lot especially interesting is the Black Honey process. After harvest, ripe cherries are carefully hand-sorted, floated to remove lower-density fruit, and sorted again before pulping. During pulping, the mucilage is intentionally preserved around the parchment, creating the foundation for a deeper, sweeter, and more textured cup.

After pulping, the coffee goes through a short fermentation period before being moved to shaded raised beds. The mucilage-rich parchment dries slowly over 10–14 days with good airflow, allowing moisture to move evenly through the seed. Compared with direct sun drying, this slower shaded drying gives the producers more control, helping develop sweetness, density, and a layered fruit character while maintaining balance and cleanliness.

In the cup, this Murago Black Honey carries the feeling of tropical fruit and stone fruit characters: papaya, stewed plum, pear. It is rich and sweet, but still lifted by the gentle acidity and floral-fruit structure that makes this coffee special.