September to February

Processed in our most centralized wet mill facility, Ibrahim Kiganda receives cherries from Yilwanako, Buginyanya, Bushiyi, Makali, Bukalasi and Sipi communitities of Mount Elgon. When he receives, he analyzes the cherry via a cherry board analysis and BRIX reading. When he finds coffee scores above 82 cherry board score, Ibrahim assigns it to the Honey procedure knowing it is a perfect match. Coffee is then pulped and placed on beds with full mucilage to dry in three stages. First, it is placed in our open drying space for 2-3 days. Then coffee is placed under monitored shade up to moisture 15%. For final drying, the coffee is placed in the open drying space until 11 bh% followed by three months of resting in Mountain Harvest's temperature controlled warehouse. We find notes of apricot, apple, floral, golden raisin, cinnamon, and milk chocolate.