Koke

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Experimental
  50
• Funky
  40

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Strawberry, Sweet Tea, Tart Origin: Ethiopia - Yirgacheffe Farm/Co-op: Konga 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. Process: Red 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. Elevation: 2000m Varietal: Kudhume, Dega Sourced By: Coffee Quest From our import: The Koke Red Honey comes from the Konga Washing Station, located in the Gedeo zone of Yirgacheffe, Ethiopia. The station sits at 2,000 m.a.s.l., where more than 400 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers contribute from across the kebeles of Koke, Konga, Udessaa, and Birbirsa Kala. This lot is comprised of the mixed heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. varieties Kudhume and Dega. The Red Honey process begins with rigorous selection: only cherries scoring >20° Brix on a refractometer are chosen, floated, and sorted. These cherries undergo 24 hours of aerobic fermentation followed by 24 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., then depulped and dried on shaded raised beds for 15 days, depending on the weather.