Ethiopia - Kokie (Honey) - Filter
Our second Ethiopian of the season has landed, and Kokie provides a nice contrast to our Biloya. While the Honey process is new to the Yirgacheffe region, this coffee has the classic characteristics we love but with a punchier, more intense note.
Our flavour notes are Honeysuckle, Cantaloupe Melon, and Blueberry Sorbet, giving it a smooth mouthfeel.
*This coffee is also available as an espresso roast...
- Farm: Kokie Cooperative
- Location: Gedeo, Yirgacheffe
- Varietal: Kumie, Diga, Wilsho
- Process: Honey
- Elevation: 1870-1900 masl
- Weight: 250g / 1kg
- Roast: Filter
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 figure out fine 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.