Red Honey

About This Coffee

This coffee is from the Sidama region of Ethiopia, specifically from the Faficho Bombe area, grown at elevations between 2100 and 2200 meters. The coffee is sourced from approximately 500 smallholder farmers and processed at Basha Bekele's Bombe washing station using the Red Honey method. The processing involves leaving mucilage on the parchment during drying on raised beds under shade, allowing fruit sugars to caramelize into the seed. Heirloom and landrace varieties contribute to a flavor profile featuring rose petal, cherry jelly, pomegranate acidity, and cocoa notes. The cup balances delicacy with intensity, offering layered sweetness and woven floral characteristics.

Origin

Sidama (Ethiopia)

Flavor Notes

Cherry, Pomegranate, Cocoa, Rose Petal

Roast Level

—

Processing

Red Honey

Typology

Arabica

Heirloom, Ají Landrace

Buy from Roaster

Escape Coffee Company

David Boucher co founded Escape Coffee in 2018 in Montreal after two years of traveling the world in search of more meaningful work, and the name reflects coffee as a moment of escape to visualize and get energized. Every product is certified carbon neutral, and all Montreal Island deliveries are made electrically using a Tesla Model Y with trailer attachment. The roastery organizes its coffees into four distinct series: Limited for rare micro lots, Bright for light roasts suited to both espresso and filter, Warm for medium bodied comfort cups, and Dark for those who like it bold. Origins span Brazil, Colombia, Ethiopia, Guatemala, Haiti, India, Indonesia, Kenya, Nicaragua, and Tanzania, with flavor profiles that venture into territory like rose petal pomegranate and Thai basil dune pepper. A dedicated team member manages social and environmental responsibilities within the company, and the founding values are ordered plainly: planet first, humans second, profit last.

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