2024 Janurary Box

Ethiopian Natural and Costa Rica Red Honey

Happy New Year! To kick off 2024 we have a familiar coffee showing up, Okoluu. Our third year bringing in this coffee, it continues to impress with its syrupy body and should be quite lovely for those who desire to brew as a fruity espresso. To pair with, we have a red honey catuai from Costa Rica to also showcase a jammy sweetness that is typical of honey processed coffees.

Ethiopia Natural

From La Baia:

"We are extremely honored to directly partner with Ture Waji. We previously directly sourced all of our Guji lots with Ture in collaboration with his Dambi Uddo venture, but this year marks the inaugural first year of his solo venture and launch of SooKoo Coffee. SooKoo is producing some of the most exiting and provocative coffees in the entire country of Ethiopia."

"The cherries for Okoluu were sourced around the forests of Dambi Uddo Kebele, a small kebele located at 2180 MSAL in Woreda Shakiso of Guji. Cherries once picked by local pickers from the Kebele of Okoluu, the farmer group then delivered to two sites, SooKoo's Suku drying station and their external cherry collection center depending on the distance to travel for pickers."

Origin:

Dambi, Ethiopia

Reminds Us Of:

Floral, Dried Apricot, Caramel

Brew:

Filter, Modern Espresso

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We recommend Recipe A in our brew guide

Costa Rica Red Honey Catuai

From Selva Coffee:

“Ivan Solis is a success story built on the foundation of the coffee producing culture of the growing region, Tarrazu. Today, he is somewhat of a coffee magnate in the prestigious micro region of Santa Maria de Dota - he seems to know about all the farms and people comprising his beloved, small town. However, Ivan had to struggle and earn his way into the position he is in now from extremely humble beginnings. His hard work ethic, passion, experience, and vision have brought him to create the Santa Fe wet mill with his wife and 3 kids.”

This coffee is a red honey processed lot. Honey process is where the cherries are first pulped but some of the mucilage is allowed to remain in contact with the seed. Left as a pile or in tanks, the mucilage will undergo fermentation and oxidation as it dries. The amount of mucilage left on the seeds and drying approach can influence the colour change that occurs. As a result honey processes are often categorised as white, yellow, red or black; usually with the darker colour from increased mucilage contact and longer drying times. As a red honey process this coffee exhibits more of the jammy sweetness one might expect from a natural coffee.