Murago

Zelalem Bayou, the founder of Ethio Catalyst and our export partner for this coffee, was among the first to introduce honey processing methods in Ethiopia, including in Yirgacheffe, long before these coffees were accepted for export. He collaborated with national and regional officials, trained producers and washing station owners, secured quality approvals, and invited buyers to demonstrate the market potential of honey-processed coffee. Today, honey processing is widely practiced and continues to gain popularity. Ethio Catalyst’s team stays actively involved during harvest and processing to ensure every detail is carefully managed and quality is maintained.

The Bensa district is situated within the renowned coffee-producing region of Sidama in Ethiopia. Coffee from this area is celebrated for its high-quality coffee beans and distinctive flavour profile, which can include floral notes, fruity undertones, and a vibrant acidity.

Since the 2013/14 harvest, our partner Ethio Catalyst Coffee, along with other key contributors, has played an instrumental role in positioning Bensa as a distinguished region for high-quality coffee. Local smallholder producers in Bensa employ traditional practices, such as hand-picking ripe cherries, which positively impacts the area's reputation among specialty roasters and coffee enthusiasts. Their dedication to preserving these methods and maintaining quality has made Bensa a sought-after source in the specialty coffee market.

After harvest, Black Honey coffee cherries are quickly hand-sorted to ensure they have a consistent color. They are then placed in float tanks where lower-density cherries float and are removed for lower-grade uses, while the higher-density cherries sink and are chosen for further processing. A second round of hand sorting is done to ensure uniform quality before pulping. For honey-processed coffees, a calibrated disc pulper is used to carefully control the pulping speed and minimize damage, preserving the mucilage layer that remains on the beans during drying. After pulping, the honey-processed parchment undergoes a short fermentation period. The mucilage-rich beans are then dried slowly on shaded drying beds with good airflow, which extends the drying time by 4 to 5 days. This slower drying helps achieve even moisture distribution and precise water activity levels. While shade drying provides better control compared to direct sun-drying, it requires careful attention to timing and proper coverage of the parchment. Maintaining consistent drying conditions is crucial for producing high-quality honey-processed coffees. The terms Black, Red, and White honey refer to the parchment color. Black honey coffees have black splotches from heavy mucilage, red honey has fewer, redder splotches, and white honey coffees have minimal mucilage, appearing yellow or white.

In the cup, you’ll find elegant, floral notes of hibiscus and vibrant flavors of blackberry. The delicate sweetness is balanced by a bright acidity. Overall, this coffee reminds us of a high-quality floral tea, like Earl Grey.