Thoughtful delivery service

Easy 30 day returns

Certified Reviews

Description

Adrian Lasso Honey SidraThe honey process begins on the farm, where coffee cherries are hand picked carefully to select only the ripest cherries primed for honey processing. The cherries are then floated and under or over ripe ones are removed from the lot. Then, another one of Adrian's intricate processes follow: 12hr oxidation process at a room temperature of 25C to begin the extraction of flavours. Anaerobic fermentation in plastic cans for 60hrs at 16 18C. Moved pulping

Saccharomyces Cerevisiae yeast type T58 (commonly used in beer brewing) is sprayed onto the cherries at 1g per 5 kg of cherry prior to the fermentation

On the same afternoon

The coffee is harvested by hand and then separated for ripeness

washed and then 50% dried under shade before final drying for 7-10 days in partial shade

and then dried on raised African beds

Cherries for this lot are picked every 20 days on the farm

Mustafa Abakeno is a smallholder farmer with 18ha of land near Agaro in the Jimma Zone of Western Ethiopia

and dried over 30 days with frequent turning

the cherries are bathed in ozone and moved to fermentation tanks for a 36hrs initial anaerobic fermentation

Cherries are selectively harvested

and anaerobic fermentation)

They then get washed a second time and are dried on raised beds for 10-14 days before being packed and stored

Exchange/Return Notes