Yellow Honey

Meet Kempamma

First off, we have to recognize how tough it is for smallholder producers like Kempamma to create Honey Process coffees, especially with the unpredictable weather we faced this harvest. That’s why we were thrilled when Kempamma, the only woman grower in her hamlet, boldly accepted this challenge. Despite the consistently cloudy conditions, Kempamma went the extra mile to protect her coffee, knowing that even a little rain or moisture could easily ruin the flavours.

Her story is particularly remarkable because she only started growing coffee only 4 years ago!

Kempamma says her farm, which had ragi and jowar not too long ago, is frequently visited by many different wild animals but she's most fond of elephants and chital!

Yellow Honey Microlot

Ever heard of Honey Processed coffee? It’s a newer technique in specialty coffee that’s creating quite the buzz!

Here's the scoop:

Once harvested, coffee cherries are depulped, removing the skin but leaving some of the sticky fruit (called mucilage) on the beans. Then, they’re dried with this fruity layer still intact. The result? A coffee that’s bursting with rich, sweet flavours, deep chocolatey notes, and a full body, much like Natural processed coffee but with less acidity.

Different versions like Yellow, Red, and Black Honey refer to how much mucilage is left on the beans and how quickly they’re dried. Our special twist? We’ve added a unique anaerobic fermentation process to our Microlot, resulting in a perfectly balanced cup with sweetness, cleanliness, moderate acidity, and subtle fruity notes. Enjoy!

Flavour Notes:

Jackfruit, Green Apple & Raw Honey

Recommended Brewing:

We recommend this coffee be consumed black, brewed in either a Pour Over or AeroPress.

Pour Over: Use a Medium Grind, 1:16 ratio, 3-3.5 mins brew time, use our cloth filters for a cleaner cup.

AeroPress: Use a Medium or Medium Coarse Grind, 1:15 ratio and start with 15g, use 2 paper filters or 1 of our cloth filters.