Ethiopia Koke

We recommend this coffee for "gentle" extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

The Koke washing station is located at an altitude of 1,925 meters in Yirgacheffe. Over 300 farmers deliver cherries grown in the surrounding region. The distinct rainy and dry seasons provide ideal conditions for coffee cultivation.

Farming methods in Ethiopia remain largely traditional. Small-scale farmers grow coffee alongside subsistence crops, optimizing land use while meeting their food needs. Coffee production is predominantly organic by default, with minimal or no use of fertilizers or pesticides.

Farmers handpick ripe cherries and deliver them to the washing station. The cherries are depulped and fermented for 36 to 48 hours in the station's 12 fermentation tanks. The parchment coffee is then washed with clear water and transferred to one of the station's 280 raised drying beds. The parchment is frequently turned to ensure uniform drying, a process that takes approximately 18 days.

In Ethiopia, coffee grades are determined by a visual inspection of defects and cup quality, with Grade 1 being considered the highest quality.

This lot offers cups with notes of black tea, peach, and orange.