The Craft

Honey. Gesho. Time.

Highland wildflower honey, hand-collected from Menz beekeepers. We use 4kg per bottle — never less.

Spring water from the Entoto range, filtered only by stone. Mineral, soft, alive.

Dried branches of Rhamnus prinoides, the bittering herb that defines Tej. Steeped for 21 days.

Open-vessel fermentation in clay jars. Ambient yeasts only. 30–90 days depending on the expression.

Aged on the lees in a cool stone cellar. Some bottles rest with kosso wood, some with coffee, some with nothing at all.

Hand-bottled in 750ml flint glass. No filtration. Each batch is numbered.