Gelcha Kindu, Ethiopia - Anaerobic Black Honey Process

Black Label Origin: Gediyo, Gedeb, Ethiopia Notes: Pineapple / Juniper / Passionfruit / Thai Basil Variety: Ethiopia Heirloom Processing Method: Anaerobic Black Honey Altitude: 2100-2350 m.a.s.l Origin Story This anaerobic black honey lot comes from Gelcha Kindu station in Gedeb, within Ethiopia’s Gediyo region, an area renowned for producing some of the world’s most distinctive and complex coffees. Grown at elevations between 2,100 and 2,350 metres above sea level, the coffee benefits from the region’s high-altitude growing conditions, where cool temperatures allow cherries to mature slowly and develop exceptional sweetness and complexity. Established in 2022 by Gargari Gutity Washed Station PLC, a sister company of Primrose Coffee, Gelcha Kindu works with a community of around 2,400 smallholder farmers. Many cultivate coffee on small plots surrounding their homes, a traditional approach known as ‘garden coffee’. These small farms grow a diverse range of Ethiopian coffee varieties, including JARC selections developed by the Jimma Agricultural Research Centre to support quality and productivity across the country's growing regions. For this lot, carefully selected ripe cherries are sorted before being depulped, leaving approximately 90% of the fruit mucilage intact. The coffee then undergoes an extended 72-hour anaerobic fermentation in sealed tanks, encouraging the development of its distinctive tropical fruit and botanical characteristics. It is subsequently dried slowly on shaded, raised beds, with regular turning to ensure even drying before resting, milling and grading. The result is an experimental Ethiopian coffee that pushes beyond the familiar, combining an innovative processing method with the remarkable character of high-altitude Ethiopian Arabica. Roastery & Brewing Notes Delicate, refreshing and beautifully nuanced, this Ethiopian coffee offers a distinctive interplay of tropical fruit and subtle botanical notes. Expect bright pineapple and passionfruit character, balanced by the soft, aromatic quality of juniper and a gentle herbal freshness reminiscent of Thai basil. The anaerobic black honey process brings a layered sweetness to the cup, while maintaining a clear, refined profile that allows each flavour to express itself. Intriguing yet beautifully balanced, this coffee rewards a slower approach to brewing, revealing subtle changes in its fruit and botanical character as it cools. Best enjoyed as a filter coffee, where its clarity and delicate complexity can truly shine. Tasting Notes Aroma: Bright tropical fruit, soft juniper and fresh herbal notes. Flavour: Delicate pineapple and passionfruit, complemented by subtle juniper and Thai basil. Finish: Clean and refreshing, with gentle herbal notes and lingering tropical fruit. Coffee Sustainability & Recycling We work closely with our partners to ensure our coffee supply chain upholds the highest standards of sustainability. By prioritising traceability and ethical sourcing practices, we aim to cultivate a coffee industry that respects both the environment and the communities it supports. For a deeper understanding of our dedication to responsibly sourced coffee, we invite you to explore the details of our sustainable practices.