Illubabor Honey

The isolated heirloom varietal Illubabor 1974 brings floral aromas, backed up by ripe berry and chocolate notes.
  • The Illubabor 1974 varietal was selected from forests around the town of Gesha in 1974 by the Jimma Agricultural Research Centre.
  • The natural process adds rich complexity to the floral and fresh character Ethiopian coffees are known for.
  • Look for: Bergamot, Strawberry and Chocolate.
Kr. 189,00 Kr. 756,00


About the coffee

Illubabor Honey

Illubabor 1974 closely resembles the cup profile of mixed Ethiopian Heirloom coffees, with clean bergamot often found alongside soft stone fruit and tea-like notes. To create this lot, the Illubabor Forest varietal was planted on the Dimma plot of the farm, located between 1966 and 2019 metres above sea level, and processed using the honey method.

Look for:

Jasmine, Apricot and Honey

About the coffee


This lot is made up of another varietal selected from those same forests, on an earlier expedition in 1974. This selection was made by the Jimma Agricultural Research Centre, and focused on finding a strain that had a high level of disease resistance and good yields, while retaining very high quality in the cup.

About the coffee

Gesha Village

Gesha Village lies in the Bench Maji zone of South Western Ethiopia, not far from the border with South Sudan. This area, in the high altitude humid forests where the Great Rift Valley passes into South Sudan, is thought to be the birthplace of Arabica coffee, and is still home to great genetic diversity. Here at Gesha Village however, one varietal sits in the spotlight; Geisha. Adam Overton and Rachel Samuel first travelled to Ethiopia in 2007 to make a documentary about its unique method of coffee production, and fell in love with the country. They decided during that short trip that they would eventually move to the country to start producing coffee themselves. They found a 471 hectare plot of land in Bench Maji, further west than we normally find specialty coffee in Ethiopia, in a remote area of untouched high altitude forest. The wild forest remained as coffee was planted, maintaining as much as possible of the biodiversity so crucial to the Ethiopian mode of production, while also providing ample shade for the fragile Geisha trees.

Gesha Village is located only around 20 km from the Gori Gesha forest, where the hallowed varietal of the same name was first isolated by British researchers in 1931. When preparing Gesha Village, the team behind the project trekked into the forest and gathered seeds from the wild coffee trees growing there, selecting individual strains of Geisha to cultivate on their own land. This lot is made up of another varietal selected from those same forests, on an earlier expedition in 1974.


Producer Gesha Village
Region Bench Maji
Altitude 2000 masl
Varietal Illubabor 1974
Process Natural
Harvest November 2019


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

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