Ethiopia - Kercha Sakicha - Red Honey

Asnake Kasa is a seasoned expert in specialty coffee, with a decade of experience spanning various areas such as cupping (tasting), agronomy and farmer training, sustainability, and quality control. His extensive knowledge and innovative approach have culminated in the creation of a unique and exceptional coffee lot. Located in the mountainous region of Guji, near Bule Hora, the Sakicha washing station benefits from its high-altitude setting in Sakicha village. The combination of altitude and favorable weather conditions creates an ideal environment for coffee production. This strategic location allows many local farmers to easily deliver their cherries, and the availability of labor and quality coffee is abundant. The Sakicha washing station is one of the largest in the area, featuring 170 drying beds and the capacity to depulp 30 tonnes of coffee cherries daily. The station also boasts 14 fermentation tanks. Coffee cultivation in this region is primarily undertaken by smallholders, with at least 6500 farmers living near the washing station. The processing sequence at Sakicha begins with Washed and Natural processes, often running concurrently with a focus on the washed method. Towards the end of the harvest, special processing methods are employed, one of which is the Red Honey Process.The Red Honey process requires special care to avoid over-fermentation due to the mucilage-laden parchment. The cherry is dried under a canopy with controlled airflow to ensure a stable distribution throughout the cellular structure. This process takes about 4-5 days, and on the 6th day, the cherry is sundried. Total drying time is 3 to 4 weeks, and upon reaching the appropriate moisture level, the parchment is rested for 2 weeks before hulling.