Revitalising acidity of Kiwi, gentle sweetness of Nashi Pear and a tangy linger of Rose hip. It is not often we see a Red Honey process from Ethiopia and we are very happy we came across this coffee. As espresso the creaminess is expressed wildly! Beans are selected by measuring the percentage of sugar using a refractometer. Floating beans are then removed. After the beans are fermented for 48 hours, the fresh cherry is de-pulped to remove the outer skin (within hours), leaving most of the mucilage to dry on the beans, leading to a fuller-bodied coffee. It is processed under more shade to slow the drying time to the red honey results.