• Oyugis Honey / Kenya
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Oyugis Honey / Kenya

£14.00
£14.00
£14.00
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From the hills of Kenya, charming flavours of orange, raspberry and milk chocolate mingle and sing a sweet jingle. Honey, I’m home.

Roast / Medium

Taste / Raspberry, Milk Chocolate, Orange

Variety / Ruiru 11 , Batian

Process / Honey

Altitude / 1200-2200 MASL

Quality Score / 85.5

Size
Grind
Our promise

We pride ourselves on exceptional service and top-quality coffee. Not completely satisfied? We'll do everything to make it right.
Roast Days & Delivery

We roast to order and ship out the very next day. We use EVRi's 48hr tracked delivery service to get your freshly roasted coffee to your door.
Grind types explained

Wholebean: Wholebean coffee allows you to grind your own coffee right before brewing, to keep the freshness. Some coffee machines have a grinder built-in, or you can buy one separately.

Cafetiere: French Press or Cafetiere coffee uses a coarse grind. Grounds are separated from the coffee and there is no filter involved, so the oils from the coffee remain.

Filter: Filter coffee grind is medium, like sea salt, and is made by pushing high-pressure water through fine coffee grounds, where the brew drips through a filter.

Aeropress: Aeropress coffee uses a fine grind, and creates a single serving of coffee that drips through a filter to separate the coffee from the grounds.

Espresso: Espresso coffee uses a fine, powdery grind. It has a lower ground to water ratio, and is usually thicker and more intense.
100% Recyclable

We care for coffee drinkers and the planet, too. You can recycle Wilby’s packaging - or even make it into a nice hat. We’re not judging.

Oyugis Honey / Kenya

About

Take a walk in the wilderness. Nature’s explosion of sweet and savoury flavours collide and twist in the ‘place surrounded by clouds’. Volcanic eruptions of sugary satisfaction and nourishing nuttiness take flight. Hold on, let’s fly.

Our Ugandan coffee is a canvas for artistic expression, with sweet cherries picked for ripeness. Try not to lick your lips after sipping, we dare you. Born to be wild.

Tasting Notes

Honey Process

Honey processed coffee, also known as pulped natural coffee, strikes a balance between natural and washed processing methods. In this process, the coffee cherries are depulped to remove the outer skin, but some of the mucilage (the sticky, honey-like layer) remains on the beans during drying. The beans are then dried on raised beds or patios, with frequent turning to ensure even drying.

The honey process enhances the coffee's sweetness and body while maintaining a balanced acidity. The retained mucilage imparts a rich, honey-like sweetness and adds complexity to the flavour profile. Common tasting notes include caramel, stone fruits, and brown sugar. Honey processed coffee offers a medium body, combining the clarity of washed coffee with the fruitiness of natural coffee, resulting in a smooth, well-rounded cup. This method is perfect for those who enjoy a sweet, complex, and balanced coffee experience.

Brewing Recommendations

If you want to say “Woah, that’s a really good cuppa” then we suggest using your french press or espresso machine. Using an espresso machine to brew this amazing Ugandan single-origin coffee is perfect for accentuating its exquisite tasting notes of dark chocolate, cherries, and nuts. The espresso method's high pressure and quick extraction time intensify the coffee's complex flavours, resulting in a rich, concentrated shot. This brewing technique enhances the natural sweetness and bright acidity, bringing out the deep dark chocolate notes and vibrant cherry undertones, while the nutty finish adds depth. The result is a bold, well-rounded espresso that perfectly showcases the unique and dynamic profile of our Rwenzori coffee.

Coffee Care

Because our coffee is super fresh, we suggest you keep the packaging tightly closed or store it in an airtight container. Keep the coffee at room temperature (away from moisture) and consume within 1-2 weeks. If it even lasts that long around you, you lovely coffee guzzler.

Sourcing & Transparency

  • Importer

    Omwani

  • Relationship

    2 years

  • Cost

    £12.20 per kg

  • Cup Score

    85.5

About the Producers

  • Lot 20 Coffee

Lot 20 Coffee, located in the highlands of Kericho, Kenya, is dedicated to exploring new possibilities in coffee processing. By embracing a hands-on, experimental approach, Lot 20 seeks to produce coffee with unique and refined flavour profiles.

Originally focused on exporting coffee from Bomet and Kericho counties, Lot 20 has gradually expanded its scope. They now collaborate with more regions across Kenya and experiment with innovative processing techniques like yeast and co-fermentation to enhance the quality of their coffee.

Lot 20 is committed to keeping its operations rooted in the local community. By opting for smaller-scale processing facilities in Kericho rather than high-tech options in Nairobi, they aim to support the local economy and create employment opportunities. This approach is reflected in the creation of Metibellion Coffee Co, the washing station established by Lot 20 in 2024, which they are planning to expand by including the construction of a decaffeination plant.

Supporting the community is a key aspect of Lot 20's work. Farmers partnering with them receive fair prices for their cherries, along with financial literacy training and access to quality seedlings and expert advice. Additionally, their co-fermentation processes enable them to buy locally grown fruit, further contributing to the local economy. Through these efforts, Lot 20 Coffee aims to make a positive impact on both the coffee they produce and the community they work alongside.

Customer Reviews

Recipes

Espresso

Recipe:

  • Beans: 18 grams
  • Grind Size: Fine
  • Water Temperature: 93°C (200°F)
  • Yield: 36 grams (1:2 ratio)
  • Brew Time: 25-30 seconds

Instructions:

  1. Preheat your espresso machine and portafilter.
  2. Grind 18 grams of your house blend to a fine consistency.
  3. Distribute and tamp the grounds evenly in the portafilter.
  4. Brew with water at 93°C (200°F), aiming for a yield of 36 grams in 25-30 seconds.
  5. Enjoy your espresso straight or as a base for milk-based drinks.

French Press

Recipe:

  • Beans: 30 grams
  • Grind Size: Coarse
  • Water Temperature: 93°C (200°F)
  • Water Amount: 500 ml
  • Brew Time: 4 minutes

Instructions:

  1. Preheat your French press with hot water.
  2. Grind 30 grams of your house blend to a coarse consistency.
  3. Discard the preheating water and add the coffee grounds to the French press.
  4. Pour 500 ml of water at 93°C (200°F) over the grounds.
  5. Stir gently and cover with the plunger (do not press yet).
  6. Let it steep for 4 minutes.
  7. Slowly press the plunger down.
  8. Pour immediately and enjoy your rich, full-bodied coffee.

V60

Recipe:

  • Beans: 20 grams
  • Grind Size: Medium-fine
  • Water Temperature: 96°C (205°F)
  • Water Amount: 320 ml
  • Brew Time: 2:30-3:00 minutes

Instructions:

  1. Preheat your V60 dripper and filter with hot water.
  2. Grind 20 grams of your house blend to a medium-fine consistency.
  3. Place the grounds in the pre-wet filter.
  4. Pour 40 ml of water at 96°C (205°F) to bloom the coffee, letting it sit for 30 seconds.
  5. Continue pouring in slow, concentric circles until you reach a total of 320 ml of water.
  6. Aim for a total brew time of 2:30-3:00 minutes.
  7. Enjoy

Aeropress

Recipe:

  • Beans: 17 grams
  • Grind Size: Medium
  • Water Temperature: 80°C (175°F)
  • Water Amount: 240ml
  • Brew Time: 2 minutes (inverted method)

Instructions:

  1. Assemble your Aeropress in the inverted position.
  2. Grind 17 grams of your house blend to a medium consistency.
  3. Add the grounds to the Aeropress.
  4. Pour 240 ml of water at 80°C (175°F) over the grounds.
  5. Stir gently for 10 seconds.
  6. Attach the filter cap and let it steep for 1:30 minutes.
  7. Carefully flip the Aeropress over your cup and press gently for 30 seconds.
  8. Enjoy

Cold Brew

Recipe:

  • Beans: 100 grams
  • Grind Size: Coarse
  • Water Temperature: Room temperature
  • Water Amount: 1 litre
  • Brew Time: 12-24 hours

Instructions:

  1. Grind 100 grams of your house blend to a coarse consistency. A coarser grind helps prevent over-extraction during the long brewing time.
  2. Place the ground coffee into a large jar or a cold brew coffee maker.
  3. Pour 1 litre of room temperature water over the coffee grounds, ensuring all the grounds are saturated.
  4. Stir the mixture gently to ensure even saturation of the coffee grounds.
  5. Cover the jar with a lid or plastic wrap to protect it from external odours and debris.
  6. Let the mixture steep at room temperature or in the fridge for 12-24 hours. The longer the steep time, the stronger the brew.
  7. After brewing, filter the coffee using a fine-mesh sieve, coffee filter, or a cold brew coffee maker filter to remove the grounds.
  8. Dilute the cold brew concentrate with water or milk to your preferred strength, typically a 1:1 ratio. Serve over ice and enjoy your smooth, refreshing cold brew.

Our Green Values

  • Packaging

    Each bag is lovingly wrapped in 100% recyclable packaging, using FSC Certified cardboard boxes.

  • Delivery

    Carbon-neutral shipping with each order funding revolutionary carbon removal projects designed to future-proof the planet.

  • Buy 1, Plant 2

    Because we're committed to the future of the planet, we plant a tree with every order to aid global reforestation.

FAQs

Should I let my coffee rest?

The optimal resting time for freshly roasted specialty coffee can vary depending on the brewing method. Here's a breakdown for filter and espresso:

Filter Coffee

  • Light Roasts: 10-14 days
  • Medium Roasts: 5-10 days
  • Dark Roasts: 1-5 days

For filter coffee, which includes methods like drip, pour-over, and French press, the flavors tend to be more delicate and nuanced. Allowing a bit more time for resting helps these subtleties to develop fully.

Espresso

  • Light Roasts: 14-21 days
  • Medium Roasts: 7-10 days
  • Dark Roasts: 1-5 days

Espresso brewing, due to its high pressure and short extraction time, can be more sensitive to CO2 levels. A longer rest period ensures the CO2 has adequately degassed, leading to a more stable crema and balanced shot.

Summary

  • Filter Coffee: Generally requires a shorter rest period, focusing on bringing out the lighter, more nuanced flavours.
  • Espresso: Benefits from a longer rest period to ensure proper degassing and to enhance crema and balance.

Remember, these are guidelines and personal taste preferences play a significant role. Experiment within these ranges to find the perfect rest time for your coffee.
What's the best way to store my coffee?
  • Sealed and Ambient: Always keep your coffee sealed in an airtight container and store it in an ambient environment to preserve its freshness.
  • Avoid Refrigeration: While lower temperatures can help prolong the life of coffee, do not store your coffee in the fridge. The moisture in the refrigerator accelerates the oxidation process, which diminishes the coffee's flavour.
How long does my coffee stay fresh for?

Freshly roasted specialty coffee retains its peak flavor and aroma for a limited time after roasting. When you receive your coffee, check the roasting date printed on the bag - it's your freshness indicator. To savour Wilby's at its best, consider these handy guidelines:

Whole Bean Coffee:

  • Optimal Freshness: Whole bean coffee is generally at its freshest within the first 2 to 4 weeks after roasting.
  • Use By: It is recommended to consume whole bean coffee within 2 to 3 months of the roast date for the best flavour.

Ground Coffee:

  • Optimal Freshness: Ground coffee starts to lose freshness more quickly due to increased surface area exposure to air.
  • Use By: Ground coffee is best consumed within 1 to 2 weeks of the roast date to enjoy the fullest flavour profile.

Storage Considerations:

  • Airtight Container: Store coffee in an airtight container in a cool, dry place away from light and moisture.
  • Avoid Refrigeration: While refrigeration might seem like a good idea, it can introduce moisture and lead to condensation on the beans, which accelerates staling.
What is a quality score?

A coffee cupping quality score is a standardised method to evaluate the attributes of a coffee sample. During a cupping session, various aspects such as aroma, flavour, acidity, body, and aftertaste are assessed and scored on a scale, typically from 0 to 100. This score helps determine the overall quality of the coffee, with higher scores indicating superior quality. Cupping scores are essential for identifying the best beans, guiding purchasing decisions, and providing valuable feedback to coffee producers.
Do you add flavours to my coffee?

You'll notice that each of our coffees boasts its own unique tasting notes, and here's the best part - there are absolutely no added flavours or additives in our coffee. It's pure 100% Arabica beans.

When we talk about flavours, we're describing the delightful tastes we discern during our cupping sessions. These can range from hints of chocolate and orange to even notes reminiscent of sherbet! These flavours arise naturally from how the coffee is grown and processed.
Where do you source your green coffee beans?

We work with Green Coffee Collective who specialise in working with trusted partners who deliver quality.

Guides

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