Etiopien: Koke Natural - Yirgacheffe - Heirloom
I koppen: Fruktig med mycket sötma och en härlig arom av ros. Toner av vindruvor och persika och nektariner.
Koppning: 88 poäng
Munkänsla: Krämig, fyllig
Botanisk variant: Wolisho, Dega, Kudhume
Process: Bärtorkat (Natural)
Producent: Koke Washing Station / Local smallholders
Växthöjd: 1800 möh
In the southern region of Ethiopia, farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness.
Many pickers average approximately 100 to 200 pounds of coffee cherries a day, which will produce 20 to 40 pounds of coffee beans. Each worker’s daily haul is carefully weighed, and each picker is paid on the merit of his or her work. The day’s harvest is then transported to the processing plant.
The Koke washing station is named for the Koke kebele, or town, where it is located in the Yirgacheffe district of the Gedeo Zone. The family-owned Koke washing station 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.
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 and the quality clearly shows. 96 small scale farmers provided cherries to Koke this harvest most of them multi-generational family farmers.
Coffee cherries delivered to the washing station are first separated by hand to remove the less dense cherries. Then the remaining cherry is taken to Koke’s 89 raised beds to dry in the sun, which takes about 21 days. Tarps are often used to keep the coffee from drying too quickly and losing its beautiful and characteristic cup profile. Natural processed coffee dried with cherry is then milled to remove the husks and stored in the dry mill warehouse.