Ayele Tulu - Bare Station - White Honey Process Landrace Ethiopia - 120g

The Bare site is owned by the Tulu family, inherited after manager Tsegab Ayele’s uncle, Beshu Tulu, passed away. Bare is a Kebele (village) in the Bona Zuria district, where smallholder producers bring their ripe coffee cherries to be processed.

Before the carefully-selected ripe cherries head to the pulper, they are further hand sorted for color consistency, floated for density, then hand sorted again. This ensures uniformity for processing and later for roasting. White honey processing is the closest to washed-process; once pulped, the parchment will still be coated in a thin layer of sticky mucilage, which is then fermented under Aron’s watchful eye. The amount of fermentation in this part of the process dictates the type of honey process that ends up on the beds. White honey has the least mucilage in the end. Following the fermentation cycle, the parchment is directly moved to shaded drying beds for stable distribution of air flow and soft sunlight until they reach the targeted dryness. The drying of honey processed coffees is challenging, and it is critical to ensure the mucilage can dry as evenly as possible. 


I taste:
Potent floral boquet from ground aroma, initial bloom and first impressions when sipping. From there, florals present as gardenia, jasmine and perfumey lavender. Acidity is structured and intensely citric like calamansi and pineapple with a fresh lime characteristic. Sweetness is medium, like honeycrisp apples and lingering like honey.