Sticky Falls

Deep in the hundred acre wood, high up on Mt Elgon and west of Sipi Falls, you will find coffee sprawling all the way to the tippy top. Willy nilly silly old chameleons look after the coffee, keeping a watchful eye until they are juicy, ruby red ripe and ready to pop. Ken and his friends pick the cherry all over the mountain, day after day, finding the most perfectly ripe coffee they can. The coffee seed is hiding away under all the sweet juicy flesh and needs to be squeezed out and popped out to dry. Most of the time coffee needs a good wash, cleaning off all the stickiness and fruity leftovers. Ken keeps some of the most special smackerel cherries and doesn't clean off the sticky goodness. We call this honey processing. The honey is actually just leftover sugar and sweetness from the cherry. This hugs the seed as it dries, giving it some extra love and sweetness, as a hug is always the right size. When the coffee has finished being hugged by sugar and bathed in the golden sun, it is taken off its bunk bed and bundled up for us to enjoy. This delicious honey coffee has the scent of coffee blossom and the taste of the sweetest cumquats and crunchy, scrumptious almond pralines indeed. Take a trip with us to the magical Sticky Falls and enjoy this delicious honey coffee while it lasts; you’ll want a larger small helping. After all, a day without a friend is like a pot without a single drop of honey left inside.