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4 Everton Park #01-40
Singapore, 080004

+65 6220 2330

A coffee bar and roastery driven by our beliefs to foster direct, transparent and sustainable relationships with our coffee producers, so as to help us to source, roast and brew some of the most amazing coffees from around the world, to the best we think they should taste and share them with you.

Ethiopia Mokonisa Honey


Ethiopia Mokonisa Honey


Ethiopia Mokonisa Honey


Tasting Notes
Sweet Citrus, White Peach, Bergamot

Producers: Around 2500 Kerrecha smallholders
Region: Kelenso, Guji, Ethiopia
Variety: A mix of local improved varieties like Certo and local Wolisho based on old strains commonly referred to as Ethiopian Heirloom
Altitude: 2000 masl
Processing: Pulped and retained with full mucilage, to be spread to dry on raised beds for about 20 days.
Weight: 250g
Recommended for: Filter

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This coffee is really interesting as it is a honey-processed heirloom consisting mostly of a mix of local varieties like Certo and Wolisho. Several hundred smallholder farmers bring their cherries to the Kelenso Mokonisa washing station that is privately owned by producer Israel Degfa. Mokanisa means the strongest tree in the Oromifa language and this honey coffee is one of his experiments that turned out to be quite superb.

With this coffee, the cherries are soaked in water to remove floaters before hand-sorting. After sorting, the coffees are de-pulped before they get graded by density in the channels of the traditional Agarde disc pulper. It’s graded into 3 grades by density where only the first grades from the denser beans goes to the honey process 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 too much movement and 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. The coffees are dried for about 20 days on raised beds under the sun.

The cup shines through first with its intense citrus floral aromatics. The layers of stone fruits and sweet citrus notes come together nicely with great candy-like sweetness. The aftertaste has dominant earl grey notes that lingers on after each sip. The cup also exhibits some milky texture that might be due to the honey process. Really enjoying this wonderful coffee and the perfect closure as our last Ethiopian offering before the new crops arrive in another couple of months.