Regalia Coffee

Koke Red Honey

From the Konga Washing Station in Gedeo, Yirgacheffe at 2,000 m.a.s.l., this coffee draws from over 400 smallholder producers across four kebeles. The Red Honey process is meticulous: only high-Brix cherries (>20°) are selected, floated, and sorted before undergoing 24 hours of aerobic fermentation, 24 hours of anaerobic fermentation, depulping, and 15 days of drying on shaded raised beds. The cup explodes with tropical and fruit punch flavors, wrapped in a creamy body and finished with delicate floral notes—a more vivid sibling to the season's earlier Buncho Honey.