Ethiopie Kokose

We recommend this coffee for brewing  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.

Sourced from the Kokose washing station, this coffee comes from the Bensa district in the Sidama region, one of Ethiopia’s most renowned coffee terroirs. Grown at altitudes between 1,800 and 2,100 meters above sea level, it benefits from rich, fertile soils and an ideal climate, allowing for slow cherry maturation and a high concentration of aromas.

Produced by Mr. Basha Bekele, a well-known figure in the region, this coffee comes from family-run agroforestry garden farms, where native tree species such as Birbira, Wanza, and Acacia help maintain soil fertility and prevent erosion.

The natural process, carried out at the Kokose station, involves a slow drying period of 3 to 5 weeks, with the cherries regularly turned to ensure controlled fermentation and vibrant aromatic intensity.

In the cup, this coffee displays a bright, expressive profile with red fruit and hibiscus notes, finishing with a biscuit-like sweetness. A juicy and elegant coffee, characteristic of Sidama’s finest terroirs.