Koke, Filter - Ethiopia

This Ethiopian coffee comes from the well-known Yirgacheffe region. The Koke Washing Station sits on a large hill, with dozens of farms growing coffee both above and below the facility. This lot of Koke was sourced from around 1200 smallholder farmers. 

At Koke, honey processing begins by drying coffee cherries with their fruit intact for a period of no less than two days. The cherries are then de-pulped (their outer layers of fruit are removed) and the coffee is placed onto any number of the facility’s 89 raised drying beds for 18 to 21 days. 

As the coffee dries, the remaining fragments of fruit begin to ferment, increasing the coffee's natural sweetness, complexity, and fruity characteristics. The staff at Koke carefully monitors the speed at which the coffee is drying to prevent moisture from being lost too quickly, thus preserving the coffee’s flavour profile.

This coffee yields a vibrant cup with a wine-like mouthfeel; expect lively notes of grapefruit, ripe plum, lavender and strawberry jam.

• Region: Yirgacheffe
• Country: Ethiopia
  
• Elevation: 1,800 masl
• Variety: Kurume, Dega, Wolisho
• Process: Honey