Ethiopia Bundle : Koke Washed & Koke Honey - Yirgacheffe
The same coffee, the same cooperative and the same washing station, but with two different processing methods. The washed process is common in Ethiopia but the honey process is much rarer. Taste both and see how they compare.
Producer: Hafursa Waro (Washing Station Manager)
Altitude: 1870 - 1900 meters above sea level
Region: Gedeo / Yirgacheffe
The Koke washing station is named for the Koke kebele, or town, where it is located in the Yirgacheffe district of the Gedeo Zone. The family-owned Koke washing station 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. For the last three years, the Koke station managers have been separating out the higher elevation cherries, and the quality clearly shows. 96 small scale farmers provided cherries to Koke this harvest most of them multi-generational family farmers.
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 Koke Honey process begins with coffee dried for two days in cherries, as in the Natural Process. Cherries are then depulped and dried on Koke’s 89 raised beds for 18-21 days. The extra time the mucilage is in contact with the beans adds fruity flavors to the cup profile.