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Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA
  • Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA
  • Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA
  • Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA
  • Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA
  • Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA
  • Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA
Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA

Red Hand King's Roast Single Source Anaerobic Honey Fermented ETHIOPIA

Sizes

100% Single-Source Natural Ethiopian Arabica (Specialty Microlot)

I once took a 23 & Me DNA test, which showed I am descended from one of the most fecund men in Irish history. Scientists speculate this man was Niall of the Nine Hostages, the Patriarch of The O'Neill dynasty in Ireland. He created a line of high kings, influencial throughout Uster's history. Niall, this one is for you. Maybe chill out on the hostage taking. (We don't claim King's Roast will increase your fecundity: However, we do not deny this information either.)

Straight from the lush highlands of Sidamo (Lot 5, Bette Buna, Anaerobic Honey), the Red Hand King’s Roast is our crown coffee — meant for those who demand the absolute top shelf. These aren’t commodity beans: each batch is a microlot, hand-picked at altitude (~1,900–2,100 m), naturally processed with anaerobic-honey technique, then roasted with the precision and reverence this provenance deserves.

What makes it legendary:

  • Single-source purity. You’re tasting one farm’s soil, sun, and human care. No blends, no compromises — just Ethiopian high-altitude expression in every cup.

  • Anaerobic-honey processing. The unique fermentation gives the roast a deeply layered profile: expect floral jasmine swirls, ripe strawberry and mango sweetness, tropical green-apple lift, and a honeyed tropical fruit depth — balanced by bright acidity and just enough weight on the finish.

  • Rich body, complex clarity. This isn’t a quick espresso; it’s a ritual. Once brewed, Red Hand King’s presents a syrupy crema, a smooth full-bodied mouthfeel, and a flavour journey: fruit, floral highs, mellow sweetness, and a clean finish that lingers.

  • For connoisseurs & kings. We roast it for espresso lovers who appreciate nuance, depth, and the origin story. It stands up beautiful in milk — but as a straight shot, it reveals the earth, altitude, and artistry behind the bean.

This roast was never made to conform. It was made to stand apart.

Requiem.Coffee — Where Kings Come to Grind.

Tasting Notes

Jasmine • Tropical fruit • Honey sweetness • Bright, clean finish
A complex, high-altitude Ethiopian cup layered with florals, ripe tropical fruit, and a soft honeyed depth. Vibrant yet elegant — a cup that evolves as it cools.

Origin

Ethiopia — Sidamo, Bette Buna (Microlot)
Hand-selected from the renowned Taferi Kela region, sourced from smallholder farmers who cultivate heirloom varietals at altitude. A true single-source expression of Ethiopian terroir.

Altitude

1,900–2,100m
Extreme elevation produces dense beans with heightened aromatics, vivid fruit character, and exceptional clarity.

Process

Anaerobic Honey
Fermented in oxygen-free tanks, then dried with mucilage intact — creating a cup with lifted florals, natural sweetness, and a pronounced fruit-forward profile.

Roast

Medium-Light
A controlled roast designed to showcase the microlot’s nuance: bright aromatics, layered fruit, and a clean, refined finish.

Best For

Syphon • Pour-Over • Aeropress • Espresso
Showcased best in syphon or pour-over, where its fruit and florals shine — but capable of producing a stunningly bright, sweet espresso with an exceptional crema.

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