Honeysuckle Sorbet

OriginEthiopia

Roast levelLight

ProcessAnaerobic, Washed

Summary

Honeysuckle Sorbet is a coffee from the Arbegona Rumudamo washing station in Ethiopia's Sidama region, produced by Daye Bensa and community outgrowers. Grown at 2200-2300 MASL, this coffee is processed using the anaerobic washed method: cherries are fermented without water in sealed barrels for approximately 144 hours, then de-pulped, washed, and dried on African beds for 16-20 days. In the cup, expect flavours of juicy bergamot, sweet honeysuckle, and sparkling citrus with a light body and clean finish.

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Details

FormatBean

DecaffeinatedNo

ProducerDaye Bensa and community outgrowers from the Arbegona woreda

Altitude2200 - 2300 m.a.s.l

NotesBergamot, Honeysuckle

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The roaster

September

September is a micro roastery in Ottawa, Canada, built to chase sweet, bright, and interesting coffees. They work with small producers to source single-origin lots that let the farm and process speak for themselves. No murky blends. No filler. Their monthly subscription unlocks early access to exclusive microlots and limited releases, plus a zine and free shipping to Canada, the US, Europe, and Australia. There is no cafe—just a focused online operation sending specialty coffee beans where they're appreciated. If you're into clean, lively filter roasts that highlight the producer's craft, September is one worth bookmarking. Small outfit. Serious intent.

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