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Coffee Collective

Reshad Honey 74112 | Ethiopia

£18.95

  • Vanilla, White Grapes, Ripe Peach
Size
Roast Date

Only 3 left!

In-stock orders placed before 12pm dispatch the same working day.

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Jimma
Varietal
74112
Process
Honey
Roast Level
Medium-Light
Producer
Reshad Albuls
Altitude
1950 masl

What to expect

In the cup you can find

Vanilla, White Grapes, Ripe Peach

Overall profile

Delightfully complex and bright. Crisp white grape and peach sweetness.

Sensory profile

Acidity
2/5
Body
2/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

About Coffee Collective

Copenhagen-based Coffee Collective starts with the people who grow its coffee. Through direct trade and prices above market level, it supports producer livelihoods and investment in better farming. Each roast highlights the coffee’s individual character, bringing its focus on quality, transparency and long-term relationships into the cup.

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Roaster notes

Ethiopia — Reshad Albuls 74-112 (Honey, Organic)

Tastes Like — 🍦 Vanilla • 🍇 White Grape • 🍑 Ripe Peach

DETAILS

  • Producer: Reshad Albuls
  • Region: Agaro, Jimma, Ethiopia
  • Varietal: 74-112
  • Process: Honey
  • Altitude: 1,950 masl
  • Certification: Organic (in progress)
  • Price Paid: $13.20 USD/kg

INTRO Another expression of Reshad Albuls' resourceful farming in Agaro, Jimma — this time an experimental honey process. Complex and balanced, with vanilla and white grape sweetness alongside a ripe peach depth. In the cup: vanilla, white grape, and ripe peach.

THE PRODUCER Reshad Albuls took over his family farm in Agaro, Jimma, working without electricity or running water alongside six neighbouring farmers who rely primarily on natural processing methods. Honey processing, seen in this lot, is one of the newer techniques Reshad has been experimenting with alongside anaerobic naturals. The partnership began in 2023, with ongoing support toward organic certification to help expand opportunities for his high-quality coffee.

THE PROCESS This lot is processed as a Honey, with cherries pulped and dried with a portion of mucilage intact — an experimental technique for Reshad, done without electricity or water access.

This experimental honey approach is the defining detail here — it's what builds the vanilla and white grape complexity layered over the ripe peach sweetness that define this cup.

THE CUP Complex and balanced — vanilla and white grape sweetness up front, with a ripe peach depth running through the finish. A promising experimental result from a producer still refining his craft.

Flavour Notes 🍦 Vanilla 🍇 White Grape 🍑 Ripe Peach

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Country of Origin

Ethiopia, Africa

In this coffee

Delightfully complex and bright. Crisp white grape and peach sweetness.

  • Vanilla
  • White Grapes
  • Ripe Peach

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Honey

In this coffee

Delightfully complex and bright. Crisp white grape and peach sweetness.

  • Vanilla
  • White Grapes
  • Ripe Peach

How it works The cherry skin is removed, but some of the sticky fruit layer stays around the coffee seed while it dries.

Typical influence The cup can balance washed clarity with natural sweetness, sometimes bringing a rounded body and stone-fruit or caramel-like flavours.

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Coffee Variety

In this coffee

Delightfully complex and bright. Crisp white grape and peach sweetness.

  • Vanilla
  • White Grapes
  • Ripe Peach

About this variety

This variety is recorded for the coffee, but we do not yet have a reviewed typical cup profile for it. The tasting notes for this specific lot are the best guide.

Why this one is different
  • Ethiopia
  • Jimma
  • 1950 masl
  • Honey

Honey or pulped-natural processing often adds roundness and sweetness while keeping some of the fruit definition of a washed coffee.

Growing conditions in Jimma at 1950 masl also shape ripening, sweetness, acidity and aroma.

A little background

This is the variety name supplied by the producer or roaster. We preserve that identification without inventing a genetic history.

Classification Reported variety

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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