Honey Heirloom Wasa Station, Ethiopia When we met Assefa and his son Kenean in Sidama, we saw a family thinking beyond their own farms. At Wasa Station, they work closely with local farmers who have cultivated coffee here for generations, providing free seedlings and bringing processing closer to the communities growing the coffee. They have also invested in a processing school, passing what they have learned through two decades of coffee production to the next generation. Wasa gives us a chance to taste that work in an unusual way. The same coffee was processed twice, once as a natural and once as a honey. This is the honey side of the pair. Brew it next to Wasa Sidama and you can taste how two different decisions after harvest can take the same coffee in entirely different directions. Tasting Notes: Candied Orange, Berry Jam, Ginger Brewing Tips: Coming Soon

Honey Heirloom Wasa Station, Ethiopia When we met Assefa and his son Kenean in Sidama, we saw a family thinking beyond their own farms. At Wasa Station, they work closely with local farmers who have cultivated coffee here for generations, providing free seedlings and bringing processing closer to the communities growing the coffee. They have also invested in a processing school, passing what they have learned through two decades of coffee production to the next generation. Wasa gives us a chance to taste that work in an unusual way. The same coffee was processed twice, once as a natural and once as a honey. This is the honey side of the pair. Brew it next to Wasa Sidama and you can taste how two different decisions after harvest can take the same coffee in entirely different directions. Tasting Notes: Candied Orange, Berry Jam, Ginger Brewing Tips: Coming Soon