A ‘fermented honey’ processed selection from the Elora Washing Station in Arbegona, Sidama, Ethiopia. This is the second selection of honey processed coffees we have from Elora, coming from producers from around 2300 - 2450masl, selecting some of the most dense and complex Ethiopian coffees there are. This lot was depulped leaving a thin layer of mucilage before being fermented for 24 hours, then shade dried with mucilage for 5 days and then sun dried until 11% moisture content. We tasted a unique and floral coffee here, reminding us of kiwi, lime, honey and peach whilst hot, shifting into a juicy plum and floral profile, reminding us of purple, yellow and orange!
Sey was founded by Lance Schnorenberg and Tobin Polk, and they roast in Brooklyn, New York. This coffee was roasted on 29.9.2025. We recommend a slightly longer resting time with these coffees, and pursuing a higher extraction where possible.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.