Weessi Timas Anoxic Honey - Ethiopia, Scenery | 200g

Anoxic 'Yellow' Honey, JARC: 74110 & 74112, Lightest Roaster Influence - Best brewed with Filter/Turbo Espresso
3 key notes: [Meyer Lemon, Granny Smith, Riesling]

When we went to Ethiopia in February, we aimed to go visit all of our key supply chain partners in country. We visited Mike Mamo's Addis Exporter lab - where Ture Waji also partners for export operations. We cupped fresh crop samples from Mike and Ture, and confirmed many of our returning coffees - and a few new ones.

On this table was a set of yellow honey lots - the only difference between them being the number of hours on the sample name. This lot ("48 hrs") had such an electric and compelling acidity that we were smitten - supremely zippy and fresh, we made a request to Osito to bring it in. Essentially a small B2B direct as this was only for us.

With more context from Ture, this is a sequence of honey lots with a post pulp anoxic fermentation step before drying, and while they were all good the 48 hrs seemed to be the sweet spot for our preferences. Super zippy & crisp

We're tasting:
Sweet aromatics of lemongrass, cantaloupe, and apple blossom. In the cup while hot it's super bright & zippy - we find meyer lemon, granny smith apple, white grape, milk oolong and a hint of lemongrass. As it cools becoming more like kesar mango, slightly underripe crisp concord pear, with the sparkling acids & freshness of young dry riesling wine.