Ethiopia - Bensa Logita (Honey)

Our sensory notes for this year's "Red Honey" processed Bensa Logita: Black Currant, Butterscotch, Caramel, Coriander Seeds, Lemon, Star Fruit, & Vanilla To process this coffee using the "Honey method", fruits were selected from local farmers surrounding Moplaco's Logita station, at an altitude of about 2100 meters above sea level. Beans were mechanically de-mucilaged, meaning the fruits were fed into a machine which stripped the thick skin and some of the sticky layer of fruit beneath it, then fermented for 36 hours to loosen up the sticky mucilage covering the seed's parchment, before being moved to elevated beds where they were dried in the sun over the next 13 days. Heleanna Georgalis of Moplaco is known for her relentless commitment to quality. Her farming and processing practices are the gold standards. When we met Heleanna, in 2013, during a panel about World Coffee Research's study and collection of Ethiopian Heirloom varieties, we were immediately drawn to her passionate p