What are the Characteristics of Red Honey Processed Coffee - Introduction to Yirgacheffe Red Honey Processing Method

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Introduction to Yirgacheffe Shilinga Foge Processing Station Honey Fruit Natural Coffee

Yirgacheffe is one of the most legendary small towns in Ethiopia. Those who love single-origin coffee must have tasted coffee produced here.

Even those who don't know much about coffee have probably heard about it while browsing Weibo and WeChat public accounts. Yirgacheffe was originally a sub-producing area within the Sidamo region of Ethiopia. Because the coffee beans produced here have more outstanding flavors than those from other sub-producing areas, it was separated and became one of Ethiopia's main producing areas, alongside Sidamo.

In the small village of Foge within the Yirgacheffe producing area, there is a coffee bean processed using the "Honey Fruit Natural" processing method. Due to its exceptional quality, it avoided being sent to the Ethiopia Commodity Exchange (ECX) to be mixed and sold with other coffees.

Centered around the Foge processing station, about 300 nearby coffee farmers bring their harvested coffee beans here for processing. The processing station mainly focuses on washed processing, with natural processed beans being quite rare, and specially processed coffee beans being even rarer. What we recommend to you is precisely this rare "Yirgacheffe Shilinga Foge Processing Station Honey Fruit Natural" coffee bean.

Honey Fruit Natural Processing Method

When coffee farmers harvest coffee cherries, they use small sugar testers to test the coffee cherries. Once the coffee cherries reach the sugar standard, they are immediately picked to ensure the cherries don't over-ferment. This coffee bean has rich acidic blue fruit flavors, with a mellow red wine fermentation aroma upon tasting, making it unforgettable at first sip.

Yirgacheffe Honey Fruit Natural

Origin: Ethiopia

Processing Method: Honey Process

Grade: G1

Roast Level: Light-Medium

Flavor: Blueberry, Blackcurrant, Red Wine