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Smooth Arabica

Red Honey

Red Honey

810.00 INR
810.00 INR
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Grind Size Chart

Recommended Brewing Methods for Red Honey
coldbrew
frenchpress
channa
chemex
aeropress
pourover
homeespresso
indianfilter
drip
mokapot
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Know Your Coffee

COFFEE Arabica, Red Honey Process

Red Honey is a honey-process coffee from BR Hills, made in two stages – first, by carrying out a controlled, in-fruit, 48-hour submerged fermentation and then carefully pulping ripe coffee cherries and yet leaving behind a juicy layer of mucilage around the beans.

This process gives the coffee a rounded, textured body, with notes of prunes and hazelnut alongside hints of spice and malt. Its rich mouthfeel is balanced by a gentle acidity that becomes more noticeable as the cup cools. The overall flavour softens with temperature, making this a coffee that changes quite nicely from the first sip to the last.

FLAVOUR NOTES Prunes and Hazelnut

BREW AeroPress

RECIPE Use 16g of medium-coarse ground coffee and add 60g of water at 88°C, stirring gently five times to ensure all the grounds are saturated. After 30 seconds, pour in another 60g of water and allow the coffee to steep until 1 minute and 20 seconds. Then press slowly and steadily. Finally, add 40–50g of bypass water to bring the cup to a total volume of around 160–170g.

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.

  • BR Hills, Karnataka

  • Mixed

  • 1200MSL

  • 48-Hour Submerged Fermentation and Pulped-Sun-Dried

  • Chandragiri

  • Medium
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Transparently Traded

ORIGIN BR Hills, Karnataka

GROWERS Rangamma

ABOUT Rangamma was one of the first women farmers to join us in BR Hills, and has quietly paved the way for many other Soliga women to take up coffee cultivation. She has been growing coffee on her one-acre farm in Muthugadagadde Podu for more than 35 years, where an ancient Ficus tree provides much-needed shade to her coffee plants.

A Soliga elder, Rangamma lives with her daughters and grandchildren and has always taken the lead in coffee processing. She grows her coffee without chemical fertilisers or pesticides, instead using leaf litter and organic manure to care for her plants. Her farm is a biodiversity-friendly landscape, with coffee growing alongside native trees and plants.

We love Rangamma’s calm, assured manner and the care she brings to her farm. We also love following her around, learning from the way she observes and works with the land.

PRICE PAID IN 2026

₹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.

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Microlots Matter

2026 MICROLOTS For the 2026 harvest, we kicked our processing up many notches. It began with hands-on workshops on post-harvest practices — from picking ripe coffee fruit to pulping, fermenting, and, crucially, drying. After working closely with our smallholder producer partners, we set up a PICO unit — a tiny, village-level processing hub — equipped with a shiny Penagos pulper that processed over 9,000 kilos of fruit in its very first run. But more than infrastructure, it created work: people came together to sort fruit, supervise fermentation and drying, and even turn waste into black gold — compost. This year, our partner producers worked closely with Asjad Ahmed and Arshiya Bose (both Q Post-Harvest Professionals) to craft Arabicas that are deeply flavourful, and just a little playful. What you’re tasting is the result of that collective effort — careful processing, shared learning, and many hands at work. These are our 2026 microlots, and we can’t wait for you to try them.

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. One of our partner growers shared how producing the Yellow Honey coffee allows her to hold on to her harvest, preventing family members from quickly selling it off at a fraction of its value.

JOIN US These Microlots are more than coffee; they’re about resilience, dignity, and meaningful change.

FAQs

Have questions? We’ve got answers! Here are some of the questions people have had about Red Honey. If you have more, check out our FAQs page or feel free to contact us!

What exactly are Microlots? -

Microlots are small lots of coffee that are unique in some way - often it's the origin or terroir and in our case, it's the processing method. You can think of Black Baza Microlots as delicious experiments!

Are all your coffees organic? -

While not all our coffees are certified organic, every kilo we source and roast is grown without chemical pesticides, fertilisers, weedicides, or fungicides. Organic certification can be prohibitively expensive for the smallholder producers we work with, but we ensure our practices align with organic principles. You can view a lab report here.

What is the best way to store this coffee? -

The best way to store your coffee is in an airtight, opaque container kept in a cool, dry place away from direct sunlight and moisture. For optimal freshness, we recommend transferring the coffee from its biodegradable bag into an airtight canister. We suggest that you avoid storing coffee in a fridge or freezer. Moving beans in and out of the freezer every time you make coffee can introduce moisture to the beans, resulting in potential mold growth and degradation of the coffee.

Do you have light, medium and dark roast options? -

We offer a variety of roast levels, including dark, medium, and light, each highlighting unique flavour profiles. Dark roasts are rich and robust with deep, chocolatey notes, medium roasts balance natural flavours with a smooth body, and light roasts are bright and aromatic, preserving the beans' natural acidity. Whether you prefer bold, balanced or delicate flavours, we've got you covered!

Why are there white flakes when I grind my coffee? -

The light tan flakes you see are coffee chaff, a natural by-product of the roasting process. Chaff is a parchment-like layer from the centre of the coffee bean and is more noticeable in lighter roasts, as darker roasts burn off most of it. When ground, chaff appears as lighter specks mixed with coffee grounds—it’s perfectly safe to brew and won’t affect your coffee or grinder.

Our coffee is in collaboration with people and nature

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