Ethiopia: Koke Honey - Yirgacheffe - Honey Process Heirloom
In the cup: A luscious, creamy mouthfeel with flavour notes of peach and citrus and rose amidst a an underlying chocolate background. Flawlessly clean and sweet.
Cupping Score: 89
Mouthfeel: Structured, velvety.
Process: Koke Cooperative
Producer: Hafursa Waro (Washing Station Manager)
Altitude: 1870 - 1900 meters above sea level
Region: Gedeo / Yirgacheffe
In the southern region of Ethiopia, farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness.
Many pickers average approximately 100 to 200 pounds of coffee cherries a day, which will produce 20 to 40 pounds of coffee beans. Each worker’s daily haul is carefully weighed, and each picker is paid on the merit of his or her work. The day’s harvest is then transported to the processing plant.
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.
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.