DAK – Apricotini 250g | Ethiopia

Konga Washing Station sits in the Gedeo zone of southern Ethiopia at 2100 metres, and this is a red honey lot from it — a processing style you see far less often from Ethiopia than the naturals and washed lots that dominate the region.

The fermentation is done in two stages: 24 hours aerobic, then a further 24 hours anaerobic. Only then are the cherries depulped, and the coffee is dried on shaded raised beds for around fifteen days. DAK are clear that the outcome sits closer to a washed profile than a natural one, which is unusual for a honey and worth knowing before you brew it.

The varieties are local heirlooms, a mix of Kudhume and Dega. In the cup DAK taste apricot jam, peach and sparkling tea, and they describe the apricot as intense enough that it made the coffee a unanimous pick around their cupping table.

Freshly roasted by DAK Coffee Roasters in Amsterdam and imported to the UK by ROAST EDIT Co.