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Abachabsa Honey
This honey processed Heirloom variety, grown at 2,100 MASL, delivers a traditional Ethiopian profile with exciting aromatic nuances.
Abachabsa farm, located in Ethiopia's Jimma region, is managed by producer Nazimu Abamecha. Spanning 12.7 hectares divided into three plots—Bake Suphe, Kile, and Abachabsa—the farm cultivates Heirloom varieties under indigenous trees, some over 180 years old, preserving rich biodiversity. The honey process involves sorting ripe cherries by flotation, pulping to remove mucilage, and drying on raised beds for 8 to 10 days. Drawing on his experience from founding the Duromina cooperative, Nazimu now independently produces traceable, high-quality microlots from his family's century-old farm.
Store in a cool, dry place.
Once open we recommend using within 7 days.
This honey processed Heirloom variety, grown at 2,100 MASL, delivers a traditional Ethiopian profile with exciting aromatic nuances.
Abachabsa farm, located in Ethiopia's Jimma region, is managed by producer Nazimu Abamecha. Spanning 12.7 hectares divided into three plots—Bake Suphe, Kile, and Abachabsa—the farm cultivates Heirloom varieties under indigenous trees, some over 180 years old, preserving rich biodiversity. The honey process involves sorting ripe cherries by flotation, pulping to remove mucilage, and drying on raised beds for 8 to 10 days. Drawing on his experience from founding the Duromina cooperative, Nazimu now independently produces traceable, high-quality microlots from his family's century-old farm.
Store in a cool, dry place.
Once open we recommend using within 7 days.
