Honeysuckle Sorbet | Ethiopia
£19.00
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Rest guidance
About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Part of the Squall series, featuring rare and experimental coffees
Ethiopia — Daye Bensa Arbegona Rumudamo Landrace (Anaerobic Washed)
Tastes Like — 🍊 Bergamot • 🌼 Honeysuckle • 🍋 Citrus
DETAILS
- Producer: Daye Bensa & Community Outgrowers
- Farm: Various Smallholders, Arbegona Woreda
- Region: Arbegona, Sidama, Ethiopia
- Varietal: Landrace
- Process: Anaerobic Washed
- Altitude: 2200–2300 MASL
- Washing Station: Arbegona Rumudamo (Manager: Asefa Dukamo Korma)
- Size: 200g
INTRO
Honeysuckle Sorbet is from the Arbegona Rumudamo washing station in Ethiopia, and is clean and sparkling. Daye Bensa oversees this washing station and is a well-respected producer and exporter. While we have featured some of Daye's coffees before, this is our first time sharing an anaerobic washed lot from Daye and the community farmers that contributed to Rumudamo.
THE PRODUCER
Daye Bensa was established as a producer in 1996 and has persevered through many challenges regarding coffee growing and exporting in the Sidama region. He actively works with various community outgrowers that bring their cherries to one of his central washing stations, such as Arbegona. The Arbegona Washing Station is managed by Asefa Dukamo Korma, who ensures quality throughout the processing stages.
THE PROCESS
The Anaerobic Washed process at Rumudamo Washing Station involves:
- 🍒 Cherry Reception — Cherries delivered from community outgrowers
- 💧 Floating — Sorting by density, selecting only the ripest cherries
- 🔒 Anaerobic Fermentation — Whole cherries in sealed barrels without water for approximately 144 hours
- 🔧 De-Pulping — Cherries mechanically de-pulped after fermentation
- 🚿 Washing — Seeds thoroughly washed to remove mucilage
- ☀️ Raised Bed Drying — 16–20 days on African beds, weather-dependent
This careful processing creates clean, sparkling coffees with enhanced sweetness and complexity.
THE CUP
Clean and sparkling with bright acidity. Juicy bergamot, sweet honeysuckle, and sparkling citrus with a light body and a clean finish. An expressive anaerobic washed Ethiopian coffee showcasing the terroir of Arbegona.
Flavour Notes
- 🍊 Bergamot
- 🌼 Honeysuckle
- 🍋 Citrus
What is the roast recency?
September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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