QORE MAGARRISSA - Ethiopia
PROC. METHOD HONEY
Yes its correct, we do have Honey coffee from Ethiopia. It is an experiment from the producer Israel Degfa. Besides being a honey it is also from the Qore site thats one out of 5 washing stations where the owner, Israel Degfa is doing sustainability programs and invest more in quality. They have registered farmer groups and are in the process of certification for rainforest alliance. They do second payment back to the growers and have a quality team to improve the coffees. One thing they implemented this year was flotation systems for all the cherries at arrival.
The cherries are soaked in water to remove floaters before handsorting. After sorting the coffees are depulped before they get graded by density in the channels of the traditional Agarde disc pulper. It’s graded in to 3 grades by density where only the first grades from the denser beans goes to Honey production. After pulping and grading they still have all the mucilage left. This would be referred to as black honey in e.g. Costa Rica. They get spread out in a medium thick layer in the sun and dried slowly over the next few days without to much movement. They get covered up by night. After the first days they start to move the «sticky» parchment and crack it up so that every single bean is not sticking to another bean. Its dried about 20 days in sun on raised beds. They are sorting the defects during the drying period.