Yellow Honey
Our processing team, Kempamma and her family were all so happy with the response to this coffee last year, that we did a repeat for the 2025 harvest. To produce this Microlot, selectively picked ripe coffee fruit was pulped to subsequently carry out a submerged fermentation for 48+ hours. Following this, beans were laid out to dry over a period of 8-10 days. The presence of mucilage and period of drying designates this honey process coffee as a Yellow Honey (as opposed to Red or Black).
FLAVOUR NOTES: Green Apple & Raw Honey
BREW: Pour Over
RECIPE: For a pour over, place a filter in your dripper and rinse with hot water to eliminate the taste of paper. Add 15g of medium-ground coffee. Pour 250ml of hot water (92-94°C) in slow, circular motions, starting from the centre and moving outward, allowing the coffee to bloom, and continue pouring until the desired amount of water has passed through.
NOTE: The 'best brewed with' list suggests methods for the best cup, but isn’t restrictive—this coffee can be ground and brewed however you prefer.
ORIGIN: BR Hills, Karnataka
GROWER: Kempamma-Rangegowda & Kethamma-Kollegowda
ABOUT: It’s important to recognise how challenging it is for smallholder producers like our Microlot partners to create Honey Process coffees, especially in a harvest season marked by unpredictable weather. Kempamma, one of the producers of Yellow Honey and the only woman grower in her hamlet, bravely took on the task—going above and beyond to protect her coffee from the persistent cloud cover and moisture that could have easily spoiled its flavour. What makes her story even more remarkable is that she only began growing coffee four years ago. Her farm, which once grew ragi and jowar, is now a haven for wildlife, regularly visited by elephants and chital—her favourites among the many creatures that pass through.
PRICE PAID IN 2025:
Rs 1000/kg ~ $11.8/kg for equivalent green coffee
2.4x the Fair Trade minimum price
Our price isn’t driven by speculative markets but reflects quality and the growers' commitment to biodiversity-friendly farming. Our higher price floor ensures a more sustainable income for farmers.
The 2025 harvest has been our most experimental yet, with over 12 small, experimental lots dropping every month. This season, 21 of our partner producers worked with Asjad Ahmed and Arshiya Bose (both Q-Post-Harvest Professionals) to craft some deeply flavourful and fun Arabicas.
WHY: But beyond taste, the Microlot Programme is a vital part of our mission to strengthen smallholder livelihoods. Through this programme, producers can earn over 1.4x the market price, helping them break cycles of debt. The impact goes beyond income—one of our producers shared how producing yellow honey coffee allows her to hold on to her harvest, preventing a family member from selling it off at a fraction of its value just to fund his next drink.
JOIN US: These microlots are more than coffee; they’re about resilience, dignity, and meaningful change.
