The Koke washing station is nestled amidst the lush highlands of the Ethiopia Yirgacheffe region. This is where the magic happens. What sets this coffee apart is the way it's processed. It's called "honey processing," a method that combines the best of both the washed and natural processes. The coffee cherries are pulped to remove the outer skin, but a sweet, sticky residue known as mucilage is left behind. This mucilage is allowed to dry on the beans, imparting a subtle sweetness and a touch of fruity complexity.

Now, let's talk flavor. Koke Honey is a symphony of taste. It's got this vibrant yet subtle acidity that's like a burst of sweet fruit and flowers dancing on your taste buds. The body is just right – not too heavy, not too light, with a silky-smooth texture that feels like a comforting hug for your palate. And the sweetness? It's like honey, but with a twist. You might catch hints of tropical fruit, cherry, sweet McIntosh apples, and/or a hint of Fruity Pebbles cereal, which Amelia refers to as “that stank,” adding layers of flavor that keep you intrigued with each sip.