"Upon grounding, a fragrant aroma of lemon custard, peach, honey and floral notes that extends to the first sip. It has a prominent flavours of lemon custard, peach and lychee as the main notes. Bergamot and orang blossom aroma follow closely and it finish with a logan honey and lingering fruity floral aftertaste. The mouthfeel is smooth and vibrant."

At the 2024 African Taste of Harvest competition, the cooperative's honey-processed coffee ranked #2. This marks our second honey process from the farm, with the first batch processed as Black Honey.

The Duwencho G/H/D Bunna Amrach alliance was established in early 2021 by 116 coffee farmers in the Dawancho kebele of Arbegona woreda. This high-altitude region, located within the Arbe Guna zone of the Sidama region, sits at an average elevation of 2300 meters above sea level. Here, the 74110 coffee variety is cultivated using organic farming methods, producing a unique and aromatic flavor profile.

The union was founded by Mulugeta Muntasha, a veteran coffee supplier with 17 years of experience. It emerged from a collaboration with 100 other farmers from Arbegona. Each year, the union produces about 60 tons of naturally processed coffee, which is then sold to local trading houses in Addis Ababa and Hawassa.

Recent changes in Ethiopian government regulations now allow traders to move and export coffee without the involvement of the Ethiopian Commodity Exchange (ECX). This has enabled the Duwencho union to introduce its microlots and coffee to the global market, highlighting Ethiopia's diverse coffee offerings beyond the famous Yirgacheffe, Guji, and Sidama varieties.

Despite financial challenges and the difficulties posed by the pandemic, the union submitted its coffee samples to the 2021 Cup of Excellence (CoE). Their naturally processed coffee from Duwencho secured second place, allowing the union to sell its coffee at USD 53.60 per pound and expedite its international business expansion.

This process is similar to the black honey or honey process. Ripe cherries are selected and picked during harvest. Then, a series of quality assessments are conducted to ensure high-quality cherries are used for processing. The cherries are then pulped, leaving a thick mucilage on the bean. Before being sent out to the drying chamber, the pulped beans are first stored in an oxygen-restricted tank for 72 hours. This anaerobic process elevates the aroma and flavor of the coffee. After fermentation, the beans are sun-dried on African raised beds for 26 days. Once they reach the targeted moisture level, the beans are rested for 2 weeks before being hulled and sorted.

Variety : 74110
Altitude : 2300 masl
Process : Anaerobic Honey
Origin: Duwancho, Arbegona