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Kolla Honey

Name: Kolla Honey
Brand: Red Bank Coffee Roasters
Price: 13.0 GBP
Availability: InStock

£13.00

Tax included.

More information

Behind the scenes

Soft fruits and delicate florals, with notes of blackberry, honeysuckle and vanilla.

Origin

Kolla Community, Telila Washing Station, Kecho Anderacha, Gera, Jimma
Country

Ethiopia
Altitude

1,900-2,100 MASL
Process

Honey
Variety

Serto 74112
Notes

Blackberry, Honeysuckle, Vanilla

54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W

54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W

Following hot on the heels of the utterly delicious Telila Yukro, our second Ethiopian release of the season again comes from the Telila washing station, but this time is honey processed, and grown by producers from the nearby village of Kolla.

The Telila washing station is owned and operated by Mike Mamo. Mike has a real focus on quality control, experimentation and lot-separation, and it is this that stands Telila apart from most other washing stations in Ethiopia. Mike is also a partner in Osito, our importing partner for this coffee, so is fully invested in ensuring that the coffees that come out of Telila are of the highest possible quality.

In addition to extremely high-quality washed and natural lots, Telila is also able to produce honey and anaerobic natural processed coffees. The team at Telila also separate lots based on the day the cherries were delivered, and store parchment in hermetically sealed bags - a first for Ethiopia. This attention to detail is really evident in the cup, with the coffees from Telila being amongst the very best that we have tasted from the region.

This particular lot is a honey processed Serto 74112, an indigenous heirloom variety that was identified in the 1970s at the Jimma Agricultural Research Centre, Ethiopia's home of coffee research. It was selected from an original 'mother tree' in the Metu Bishari forest due to its disease resistance, yield potential, and cup profile.

The honey process gives the cup a much rounder, more syrupy mouthfeel, whilst still retaining the soft fruits and beautiful florals that are characteristic of the coffees from this region, in this instance reminding us of blackberry, honeysuckle and vanilla.

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Kolla Honey

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