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SEY Coffee

Mate Matiwos Honey 74158 | Ethiopia

£22.50

  • Bergamot, Tropical Fruit, Berries
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Honey
Roast Level
Light
Producer
Mate Matiwos
Harvest
2026
Altitude
2300 masl

What to expect

In the cup you can find

Bergamot, Tropical Fruit, Berries

Overall profile

Fruit-forward & bright. Berries and tropical fruit sweetness up front, with a bergamot brightness on the finish.

Sensory profile

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

About SEY Coffee

Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.

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Roaster notes

Ethiopia — Mate Matiwos Keramo 74158 (Honey)

Tastes Like — 🍇 Berries • 🍈 Tropical Fruit • 🍊 Bergamot

DETAILS

  • Producer: Mate Matiwos
  • Region: Keramo, Sidama, Ethiopia
  • Varietal: 74158
  • Process: Honey
  • Elevation: 2,300 masl
  • Harvest: January 2026
  • FOB Price: $23.10/kg | DDP: $27.89/kg

INTRO
A first year working with Mate Matiwos's coffee from Keramo, brought in with real love and intentionality. Berries and tropical fruit lead, with a bergamot brightness throughout. In the cup: berries, tropical fruit, and bergamot.

THE PRODUCER
This is the first year buying coffee from Mate Matiwos in Keramo. Mate has only been separating and selling his own coffee for a couple of years, and the quality is already excellent — a visit is planned on the next trip to Sidama to learn more about the work behind this lot.

74158 is a JARC selection, one of around 40 varieties developed by the Jimma Agricultural Research Center, one of Ethiopia's federal agricultural research bodies. Approved for release in 1979, it originated from the Metu Bishari Selections, taken from mother plants in the Metu woreda of the Illubabor zone, and was propagated for its high yield potential and resistance to coffee berry disease.

THE PROCESS
Cherries are hand-picked at peak ripeness and floated to remove defects, then de-pulped as quickly as possible, intentionally leaving on a small amount of mucilage. The coffee dries on shaded beds with that mucilage intact until moisture content reaches roughly 10%.

The quick de-pulping with mucilage intentionally retained is the defining step — this light honey-style contact is what builds the berry and tropical fruit sweetness, with bergamot brightness layered on top.

THE CUP
Fruit-forward and bright — berries and tropical fruit sweetness up front, with a bergamot brightness on the finish. A strong debut from a producer just beginning to separate his own coffee.

Flavour Notes
🍇 Berries 🍈 Tropical Fruit 🍊 Bergamot

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Country of Origin

Ethiopia, Africa

In this coffee

Fruit-forward & bright. Berries and tropical fruit sweetness up front, with a bergamot brightness on the finish.

  • Bergamot
  • Tropical Fruit
  • Berries

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

Fruit-forward & bright. Berries and tropical fruit sweetness up front, with a bergamot brightness on the finish.

  • Bergamot
  • Tropical Fruit
  • Berries

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

Fruit-forward & bright. Berries and tropical fruit sweetness up front, with a bergamot brightness on the finish.

  • Bergamot
  • Tropical Fruit
  • Berries

About this variety

JARC 74158 can produce a floral, bright and clean cup. Citrus, stone fruit and tea-like qualities are useful reference points, with process having a major effect.

Why this one is different
  • Ethiopia
  • Sidama
  • 2300 masl
  • Honey

Ethiopian 74158 can be beautifully floral and fruit-led. The reviewed washed lots show citrus, peach, blossom and tea-like clarity; naturals deepen into berries, cherry and tropical fruit; honey processing adds jammy sweetness and perfume. Most examples come from very high farms in Sidama, so both elevation and process are central to how each one tastes.

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

A little background

74158 is one of Ethiopia's numbered coffee selections associated with the country's agricultural research system. In the reviewed range it appears across Bensa and Arbegona in Sidama, under washed, natural, honey and anaerobic honey processing, which gives a useful view of how responsive it is to different methods.

Identification note Some listings pair 74158 with the local name Kurume or Krume. Ethiopian variety naming can combine research selections and local names, so this context preserves the supplied wording without claiming every use is botanically interchangeable.

Classification Ethiopian selection

Technical lineage An Ethiopian numbered selection associated with JARC, the Jimma Agricultural Research Center. This context does not equate the number with every coffee sold under the broader Kurume or Krume name.

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

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