Apricotini
Low StockDelicateSweet
This red honey from Konga Washing Station in Ethiopia is a team’s favourite. It’s vibrant character with intense apricot notes is what made it a unanimous favourite around the cupping table. These cherries undergo 24 hours of aerobic fermentation, followed by 24 hours of anaerobic fermentation. They are then depulped and dried on shaded raised beds for around 15 days. The result is a cup leaning more towards a washed profile than a natural one. Tasting notes of apricot jam, peach and prosecco.
Origin Ethiopia
Region Gedeb
Producer / Farm Produced by Konga Washing Station
Harvest 2026
Tasting notes Apricot Jam, Peach, Sparkling Tea
Altitude 2100masl
Varietal Heirloom
Process Red Honey
Intervention Level Low
For important shipping information, please visit our Shipping & Returns page for detailed information and policies.
From Origin to Cup
Konga Washing Station sits in Gedeb, part of Gedeo, one of the origins we trust most for clean, expressive Ethiopian coffee. The heirloom cherries go through 24 hours of aerobic fermentation, then another 24 anaerobic, before they are depulped and dried as a red honey on shaded raised beds for around 15 days. That sequence does something specific: it builds the fruity profile of a natural but keeps the clarity of a washed cup. The apricot notes ends up concentrated and jammy without the coffee turning heavy.
Origin
Konga Washing Station operates in Gedeb, Gedeo, at 2100 masl. Gedeo is one of Ethiopia's most respected areas for clean, high clarity coffee, and the altitude builds both the sweetness and the acidity you taste here.
Varietal
Heirloom, the indigenous Ethiopian varieties that were never catalogued. They give the stone fruit and the tea-like structure, and the honey process builds the sweetness on top of that.
Processing
Red honey, with a twist. The cherries ferment 24 hours with oxygen and 24 without, then dry with part of the fruit still on the seed. The double fermentation concentrates the apricot notes, and the honey-drying builds the sweetness while keeping the cup clean rather than funky.
Intervention level
Low. The two-stage fermentation and the honey drying are controlled, timed steps, but the cup still tastes as clean and origin-driven rather than overly processed.
