Reshad, Honey

Reshad Albuls is a young producer in Agaro, Jimma, who took over his family farm. With no electricity or water, he and six neighbouring farmers rely on natural processing methods, producing sweet, fruit-forward coffees. He is also experimenting with anaerobic naturals and honey processing. Our partnership began in 2023, and we are supporting his organic certification to expand opportunities for his high-quality coffees.

Produced by Reshad Albuls in the Agaro region of Jimma, this Ethiopia Honey lot represents a distinct approach to regional processing. While traditional Ethiopia · Agaro, Jimma coffees are frequently washed or sun-dried, this selection utilizes the honey process. As detailed in our processing methods explainer, the honey method involves leaving a portion of the fruit mucilage on the bean during drying, which often results in a cup profile characterized by increased sweetness and a syrupy mouthfeel compared to fully washed counterparts.

Roasted by Dayglow, this coffee invites a careful exploration of its unique structural qualities. When evaluating the nuances of such a specific process, we recommend referencing the flavor wheel to better identify the interplay between the inherent brightness of the region and the added complexity introduced by the honey-processing technique. This lot serves as a compelling example of how producers in Jimma are experimenting with traditional post-harvest methods to highlight the diverse potential of their harvests.