Ethiopia - Koke 200g
Local smallholders grow heirloom coffee varietals known locally as Kumie, Diga, and Wilsho. The genetic diversity in Ethiopia is loosely grouped into regional denominations for buying – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harar – with coffees recognized as having their own characteristics specific to each area. Amongst these areas though there can be a number of localized varietals, collectively called heirloom for ease, though not necessarily sharing the same characteristics as an heirloom plant from another region. This is why there is so much interest in the diversity of genetic material in Ethiopian coffees, but can be confusing in trying to gure out ne details.
Cherries are picked when ripe and then loosely pulped and fermented for 36-48 hours before drying to 11.5 moisture, which takes 18 days. The processing facility in Hafursa Waro has 10 fermentation tanks with 89 individual drying beds for Kokie, allowing for full traceability of lots. Coffee in their warehouses is stored away from the wall and off the floor to allow for air movement and to prevent any mustiness developing.
Natural Ethiopian coffees are the kind of coffees that make people fall in love with coffee. Flavour notes here are blueberries and candy.
We roast coffee every Tuesday, and then after our analysis and quality control we ship it out 1st Class Royal Mail on Wednesdays. Order this coffee by Mondays at 12 noon to guarantee delivery by the end of the week.