Ethiopia Yirgacheffe Koke - fresh roasted coffee, min. 50 g

The Yirgacheffe area is known for high quality coffees that are hand-picked. The pickers rotate among the trees every 8 to 10 days to give the coffee cherries enough time to mature. Only when fully ripe are the cherries picked. On average, a picker harvests 50 to 100 kilos of coffee cherries and is paid according to the weight collected. The coffee cherries are then transported to the Koke processing plant.

The family-run Koke processing plant was established in 2011 on a hillside amongst coffee trees. Since 2015, the owners of the station have focused more on supporting local farmers and providing them with advice to improve quality and yield. Currently, the station processes coffee from 96 small growers. 

The dry-processed coffee is first hand-sorted and then placed on raised beds where the cherries are left to dry in the sun. This process takes approximately 3 weeks and on very sunny days a tarpaulin is put over the cherries to prevent the coffee cherries from drying out too quickly. This process gives the coffee a very clean, fruity taste full of sweet notes of nectarines, strawberries and tropical fruits.

From our barista's current cupping

The aroma of berries is typical of this coffee and the current roast is no exception. The beginning is sweetly blueberry, the body brings a bitterness of cocoa and the after taste has a touch of rum intensity. If you are not looking for a purely sour coffee, but a variety of flavours, this batch is for you.