Get to know our Ethiopia coffee from Koke, Yirgacheffe
6°08’27.3″N 38°13’23.8″E
1975 KOKE WASHED
Get to know our 1975 KOKE WASHED best Ethiopian coffee, from history to brewing guide.
Find out more about our Koke below.
COFFEE FROM GEDEO, YIRGACHEFFE, ETHIOPIA
The Koke Cooperative was founded in 1975 and joined the YCFCU in 2002 – it also serves as the economic pillar of the region. Our fantastic coffee has notes of apricot, black tea and orange blossoms, which we fell in love with from the first sip. The Koke washing station is known for its 2009 coffee, where it was rated 94 points one of the best Ethiopian coffee of the time.
TASTE NOTES
Main taste notes of our 1975 KOKE WASHED includes:
- Apricot,
- Orange blossom,,
- Black tea
ORIGIN
Gedeo, Yirgacheffe, Ethiopia
THE KOKE COOPERATIVE
The Koke Cooperative was founded in 1975, serves as the economic pillar of the Yirgacheffe region of Ethiopia.
The Koke washing station is known for its 2009 coffee, where it was rated 94 points
Once the cherries reach peak ripeness, they are hand-picked by farmers and brought to the Koke washing station
The washing station staff provides practical guidance to local farmers in order to improve the overall quality and consistency of the harvest. It is at this point that our coffee journey begins to diverge.
1975 THE STORY
1975 was not only the year of establishment for the Koke washing station, but also the year in which Emperor Haile Selassie was overthrown. This wasn’t a working class uprising, more a coup from the elite class tired of famine and conflict.
The vacuum of power was filled by the military, which was strongly influenced by socialist ideas.
Until that point the country had been close to a feudal system of government. Among new ideals was the redistribution of land, and the government quickly began to nationalize it.
Strict Marxist rules prevented land ownership or hired labour – this had a huge impact on the coffee industry. Large-scale farming was abandoned and Ethiopia went back to harvesting coffee from the wild. The 1980s was a decade of famine, affecting 8 million people. Only the 1990s brought democracy and liberalization.
ABOUT THE BEANS AND HOW WE BREW THEM
The Koke Cooperative was founded in 1975, serves as the economic pillar of the Yirgacheffe region of Ethiopia.
The Koke washing station is known for its 2009 coffee, where it was rated 94 points amoungst the best ethiopian coffee.
Once the cherries reach peak ripeness, they are hand-picked by farmers and brought to the Koke washing station
The washing station staff provides practical guidance to local farmers in order to improve the overall quality and consistency of the harvest. It is at this point that our coffee journey begins to diverge.
THE WASHED PROCESS
Ripe coffee cherries are freshly sorted before depulping. Good beans are handpicked from the bad ones. After depulping, coffee is allowed to ferment naturally in fermentation tanks.
The fermented coffee is then washed with clean running water, soaked in clean water with a PH of 7.8 and then dried for around 18 days on Koke’s 89 raised beds. Dried parchment coffee is stored at the warehouse until it is transported for further processing.
OUR RITUAL
We like our KOKE Strong.
• Method – V60
• Coffee – 20 Gr
• Water – 300 ML
• Pour guide – 100/200/300 ml
• Grind – Drip size (coarse brown sugar)
WHAT’S THE RITUAL
0. Boil some water
1. Grind your beans
2. Rinse your filter
3. Put your coffee into the filter and place above a large glass/pot
4. Pour 1/3rd of the Boiling water to cover the coffee in the filter.
5. Wait until drained and repeat step 4 until you reach 300ml of water.
Pro tips:
• Put your drip and glass on a kitchen scale and measure the water.
• Pour in slowly and a circular motion to make sure you cover all the grounds.
• Don’t stir your coffee while filtering.
ENJOY!
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