Our affinity for Ethiopian coffees is well documented, and when we cupped this Koke crop with our importing friends at Ally Coffee, we knew immediately we had to purchase it. For a natural processed Ethiopian, it is shockingly clean and crisp, with a raspberry flavor and subtle, light body.
The Koke Washing Station gathers coffee from more than 2,000 producers, each of whom grows an average of 6,000 trees. The soil in the region is a fertile red-brown, with maize, false banana, and shade trees planted in and around coffee plots. Natural processed coffees are dried on raised tables for 15 days inside the washing station’s compound. The combination of traditional heirloom coffee varietals, careful drying, and rich terroir produces a coffee that is sweet,clean, floral, and delivers the desirable Yiracheffe profile. Thirty percent of all coffee bearing the much sought after Yirgacheffe name comes from this specific area.