Ethiopia Kayon Mountain Honey

The honey method, created in Costa Rica and popular throughout Central and South America, is pretty rare in Africa. This may be our first Ethiopian coffee processed this way. Whoever thought of combining Ethiopian coffee with honey method was on some “what-if-I-mix-chocolate-and-peanut-butter?”-level brilliance. This coffee, while mild in body, packs a juicy punch. Notes of orange, lemon, praline, and cooked strawberry all play together exceptionally well in a mildly sweet medley akin to a refreshing iced tea.

Roast Level - 2 (light)