The crème de la crème among coffee varieties, Gesha, originally hailing from Ethiopia, is renowned for its incredibly sweet and floral notes, making it a highly coveted choice worldwide.

Despite being notoriously challenging to cultivate, Northern Malawi boasts the optimal climate and altitude, resulting in some of the world's finest Gesha coffee.

This coffee underwent a honey processing method, which refers to how the coffee seed was separated from the coffee fruit.

fruit.During the honey process:

1. Harvesting: Coffee cherries are picked from the coffee plants.

2. Depulping: The outer skin of the cherry is removed, leaving the beans covered in mucilage, a sticky, honey-like substance, similar to the washed process.

3. Drying: Instead of washing off the mucilage, the beans are spread out to dry, retaining the sticky layer. This gives the process its name. Drying methods include raised beds, patios, or drying beds.

4. Turning and Raking: Throughout drying, the beans are regularly turned and raked to ensure even drying and prevent fermentation.

In summary, the honey process entails depulping coffee cherries and allowing the beans to dry with the mucilage intact, offering a distinct flavor profile that blends elements of both washed and natural processes.