Ethiopia - Koke - Honey

$ 20.00 

This variant is currently sold out

Ethiopia - Koke - Honey
Ethiopia - Koke - Honey

We Taste: Melon, Sweet Tea, and Starfruit, Jasmine, and Coconut

Producer: Smallholder Contributors to Koke Washing Station
Region: Yirgacheffe
VARIETY: Kurume, Dega, Wolisho
PROCESS: Honey
Elevation: 1800 Meters

More about the Koke Washing Station:

The Koke washing station is named for the Koke kebele, or town, where it is located in the Yirgacheffe district of the Gedeo Zone. Ally has a long-standing relationship with the family-owned Koke washing station, which 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.  We have been providing feedback to Koke and sourcing with them for more than five years, and we look forward to many more years of fruitful partnership.

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 for Ally, and the quality clearly shows. 96 small scale farmers provided cherries to Koke this harvest most of them multi-generational family farmers.

Honey Processing

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.

Chemex
Dose:  25g. 
Grind:  Medium (on Baratza Encore / Virtuoso 14)
Water: 400ml of at 202 degrees Fahrenheit 
Bloom: 50ml of water saturating the coffee. Let sit for 1 minute
 2nd Pour: Pour in circles until your at 100ml 
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours. 
Final Brew Time: 4 minutes

Ethiopia - Koke - Honey
Ethiopia - Koke - Honey

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