Dark Matter moon peach coffee packaging with branding on a gray background

Moon Peach, Ethiopia, Dry Fermented Washed 74158/74112

Crisp, peachy, floral and sweet. Everything you want from Ethiopian coffee. From the Banko Gotiti washing station in Yirgacheffe comes Honeymoon 2.0- a name coined...
Regular price £22.00
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Taste
  • Crisp, Peachy, Floral, Sweet
  • Light/Medium Body
  • Floral/Perfumey, Mid-High Intensity, Very Clean
Data

Farm/Coop/Station:
Banko Gotiti Washing Station


Varietal: 74158/74112


Processing: Washed


Altitude: 1,870 to 1,980 meters above sea level

Owner: Local farmers around Gotiti.

Processor – Mr Rabitt from YD.SELECTS & Hansun Coffee
Subregion/Town: Gotiti, Gedeo
Region: Yirgacheffe

The secret behind Honeymoon Washed’s distinctive sweetness lies in its advanced processing
technology: DFW—Dry Fermented Washed, translated locally as “Honeymoon Washed.”
Once considered niche, DFW has now become one of Ethiopia’s most talked-about
processing styles.


After a full year of trials and refinement, we finally mastered the standardized, scalable
version of this “new-era washed process”—introducing Honeymoon Washed 2.0, a
thoughtfully upgraded method inspired by Kenya’s 72-hour washed protocol (K72) and
classic yellow-honey processing.

1. Harvest: Only cherries reaching 21° Brix sugar content are selected.
2. Day-of Processing: Fresh cherries are floated, pulped, and placed directly into a dry
fermentation tank.
3. Fermentation: A controlled 72-hour fermentation (3 × 24 hours).
4. Clean Wash: To avoid any undesirable “fermentation notes,” a gentle clean-water
rinse is applied mid-fermentation.
5. Drying: Coffee is then spread in a single thin layer on African raised beds to sun-dry
slowly and evenly.
The result is a cup that carries the clarity and tea-like structure of classic washed coffees,
the high sweetness and fruit-lift of a honey process, and the citrus-driven terroir of
Yirgacheffe itself.

Brew Guide

The most important factors to a good brew are:

  • Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

  • Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

For guidance on specific brewing methods and equipment, see our brew guide.

Shipping & Delivery

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