Ethiopia Koke Shalaye (Wholesale)

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Clean
  30

Country/Region: Ethiopia/ SNNPR, Gedeo,Yirgacheffe Varietal: Local Landraces & JARC 74 selections Processing: Fully 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. Elevation: 1972 m.a.s.l. We Taste: Black: Blackberries, Plum, Toffee With Milk: White Peach, Milk Tea, Floral This coffee comes from the Koke district of Yirgacheffe, where 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. farmers carefully cultivate and harvest ripe coffee cherries by hand. The cherries are delivered daily to the Yirgacheffe Koke 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., partly owned by Abreham Mengiste and operated alongside Primrose S.P. PLC, who oversee the milling and export process. Each lot is meticulously sorted by quality, producer, and harvest date before undergoing a traditional washed process. After pulping, the coffee ferments for 48–72 hours to remove mucilage, then dries slowly under the Ethiopian sun on raised beds. Great care is taken throughout every stage to remove underripe or damaged cherries, preserving the coffee’s clarity and sweetness. The result is a vibrant and expressive cup with clean structure, layered sweetness, and the distinctive floral elegance that has made Yirgacheffe coffees celebrated around the world.