Lemon, clean up, tea like ending, jasmine aroma
Washed Processing
Ripe coffee cherries are freshly sorted before depulping. Over-ripe and under-ripe beans are handpicked and separated before processing. After depulping, coffee is allowed to ferment naturally for 36-72 hours in the washing station’s 10 cement fermentation tanks. The fermented coffee is washed with clean running water, soaked in clean water with a pH of 7.8, and then dried for 18-21 days on Koke’s 89 raised beds to retain around 11.5% moisture. Dried parchment coffee is stored at the washing station warehouse until it is transported to Addis Ababa for further processing. The parchment coffee is processed at the dry mill to remove the husks and the clean beans are packaged in clearly marked 60kg bags for export.
Washing Station
The Koke washing station is named for the Koke kebele, or town, where it is located in the Yirgacheffe district of the Gedeo Zone. It was built in 2011 and has seen many improvements since 2015, when the washing station staff began providing guidance to contributing producers regarding steps to increase coffee quality.
The Koke station stands on the side of a hill, with coffee grown above and below the station. 96 small scale farmers provided cherries to Koke this harvest, most of them multi-generational family farmers.
- Origin: Ethiopia
- Region: Yirgacheffe
- Washing Station: Koke
- Altitude: 1800m
- Cultivar: Heirloom
- Processing: Natural