Hunnybee: Ethiopia Acacia Guji

From May flowers sprouts our newest single origin: Hunnybee. We’re proud to release such a heritage coffee from Ethiopian heirloom varietals. Considered to be the mother of all coffees, these beans pay homage to the symbol of the nation’s strength: the mighty Acacia tree. With such world renown, you know this coffee delivers a bright and fruity profile so identifiable to the region with specific notes of jasmine, honeysuckle, and grapefruit.  

Drying seeds in a basket. Photo: Ally Coffee

A mix of coffees from smallholders in the neighboring Yirgacheffe and Guji zones, Hunnybee is a light roasted coffee. This allows its inherent elegance to shine as a balanced brew. The natural floral notes elevate a fruity citrus element that anchors its classic Ethiopian profile.  

At 1800 to 2200 meters above sea level, these wild and ancient coffee forests thrive in the perfect climate for the native plant. Farmers rotate throughout, individually hand-picking cherries for peak ripeness. These are then depulped and washed by hand in cement canals at community washing stations. After fermenting in water to loosen the mucilage, wooden paddles are used to fully wash the coffee. The seeds are then placed on raised beds to dry in the sun.  

Coffee cherries in various states of ripeness. Photo: Ally Coffee

Much like the pollinator whose extinction would topple ecosystems, Hunnybee’s DNA stretches back eons. Many would argue that coffee as we know it today is owed entirely to Ethiopia’s cultivation of the plant and the cultures surrounding it. Taste history for yourself and you’ll see why this coffee is considered some of the best in the world! 

- Fruity and floral. 
- Washed heirloom varietals from Yirgacheffe & Guji regions of Ethiopia.