ETHIOPIA Kello Siko – Filter

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Kello Siko comes from Siko Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Uraga, Guji, Ethiopia, where cherries are sourced from around 500 neighboring farmers at 2100 to 2250 masl. The station was founded in 2017 and works with small nearby farms, most of them about 0.5 to 2 hectares, keeping the lot closely tied to the surrounding highland landscape. Cherries are collected by hand and sorted before wet fermentation for 24 to 72 hours, depending on the weather. After fermentation, the coffee is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. in channels, sorted by density in water, soaked for 6 hours, dried for about 13 days, and hand sorted again for 2 to 4 hours. The process gives the cup a silky, floral structure with layered sweetness and a clean finish. In the cup, that profile moves through baked orange, apricot candy, peach iced tea, orange marmalade, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., cocoa, and stone fruit jam. The washed process keeps the fruit clear and the sweetness focused, finishing with a bright, polished note of stone fruit jam.