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Highest Bidder: Anonymous
Black Honey, Hamasho Lot A

Catalyst Trade


x 1 Bids

Winner: Sunday Coffee Project

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Honey processing is another expression of the inherent beauty of coffee. As with Spontaneous Fermentation, the honey processes are subject to naturally-occurring wild yeasts after pulping, and this unique factor offers some of the truest expressions of terroir possible for these coffees. These coffees start out like all the rest of Catalyst Trade’s chosen lots: before they head to the pulper, they are hand sorted for color consistency, floated for density, then hand sorted again. This ensures consistency for processing and later for roasting. The pulper is where each gradient of honey is dialed in. We calibrate the discs for each honey type, as the control of the fruity mucilage is critical. (Black honey coffees retain the greatest amount of mucilage. Red retains slightly less, and white, while still carrying a coat of the fruity gel, has the least amount.) Each lot is then fermented under the watchful eye of our team for a proprietary length of time for each honey gradient. Following the fermentation cycle, the parchment is directly moved to shaded drying beds for stable distribution of airflow and soft sunlight until they reach the targeted dryness. The drying of honey processed coffees is challenging, and it is critical to ensure the mucilage can dry as evenly as possible.
Boxes: 3.0
Score: 89.92
Variety: 74158
Weight: 198.4
Process: Honey
Region: Bensa, Sidama
Washing Station: Hamasho
Cupping Notes: Elderflower, thyme tea, ginger ale, manuka honey, amaro
Full Varietal List: 74/110, Setami

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