Wasa Honey

Honey Heirloom

Wasa Station, Ethiopia

When we met Assefa and his son Kenean in Sidama, we saw a family thinking beyond their own farms. At Wasa Station, they work closely with local farmers who have cultivated coffee here for generations, providing free seedlings and bringing processing closer to the communities growing the coffee. They have also invested in a processing school, passing what they have learned through two decades of coffee production to the next generation.

Wasa gives us a chance to taste that work in an unusual way. The same coffee was processed twice, once as a natural and once as a honey. This is the honey side of the pair. Brew it next to Wasa Sidama and you can taste how two different decisions after harvest can take the same coffee in entirely different directions.

Tasting Notes: Candied Orange, Berry Jam, Ginger

Brewing Tips Here

The Wasa Honey, sourced from the Sidama region of Ethiopia, represents a distinct collaboration between producers Assefa and Kenean. This lot features Heirloom varietals, which are celebrated for their genetic diversity and complex profiles. By utilizing the honey process—a method that leaves a portion of the fruit mucilage on the bean during drying—the producers aim to bridge the gap between the clarity of washed coffees and the intensity of naturals.

Offered by Corvus Coffee Roasters, this coffee presents a vibrant sensory experience characterized by notes of candied orange, berry jam, and ginger. When evaluating such nuanced profiles, enthusiasts often consult a flavor wheel to better identify the interplay between the bright citrus acidity and the deeper, jammy sweetness inherent in this specific preparation. This selection highlights the evolving landscape of Ethiopian coffee production, where meticulous processing techniques are increasingly used to showcase the unique terroir of the Sidama highlands.