Murago - Ethiopia Black-honey

BOHUMA – stone fruit notes with a lower acidity and higher sweetness Origin: Murago, Bensa, Sidama, Ethiopia Producer: Various smallholder producers Variety: Heirloom / Landraces Altitude: 1,881 masl Process: Black Honey Fermentation: Short fermentation after depulping Drying: Shaded raised beds Drying Time: 10–14 days Tasting Notes: papaya, stewed plum, pear, cane sugar Ethiopia Murago — Black Honey This coffee comes from Murago Kebele in Bensa, Sidama, one of Ethiopia’s most respected regions for expressive, high-elevation coffees. Grown around 1,881 masl by smallholder producers, Murago reflects the clarity and vibrancy we love from Sidama, shaped by fertile soils, cool mountain conditions, and the region’s distinct seasonal rainfall. What makes this lot especially interesting is the Black Honey process. After harvest, ripe cherries are carefully hand-sorted, floated to remove lower-density fruit, and sorted again before pulping. During pulping, the mucilage is intentionally preserved around the parchment, creating the foundation for a deeper, sweeter, and more textured cup. After pulping, the coffee goes through a short fermentation period before being moved to shaded raised beds. The mucilage-rich parchment dries slowly over 10–14 days with good airflow, allowing moisture to move evenly through the seed. Compared with direct sun drying, this slower shaded drying gives the producers more control, helping develop sweetness, density, and a layered fruit character while maintaining balance and cleanliness. In the cup, this Murago Black Honey carries the feeling of tropical fruit and stone fruit characters: papaya, stewed plum, pear. It is rich and sweet, but still lifted by the gentle acidity and floral-fruit structure that makes this coffee special.