- The Koke Cooperative
- Gedeo, Yirgacheffe
- Kumie, Dega, Wolsho
- 1,870 - 1,900 masl
The Koke Cooperative is comprised of 828 local smallholder farmers. It joined with Yirgacheffe Coffee Farmers Cooperative Union in 2002 in order to increase the prices paid for their coffee and widen their exposure to potential buyers. Ethiopian coffee production has hugely developed over the last 30 years through investment and innovation which has improved the transparency of the coffee it exports.
Wet processing was introduced into Ethiopia in the 1970’s with the very first wet mill being in Yirgacheffe. Since then coffees have either been available washed or natural, and the movement in to honey produced coffees is very new. At Koke, this method involves loosely pulping and fermenting the ripe cherries for 36-48 hours before drying for 18 days. When tasting we were immediately drawn to its strawberry-like sweetness and clean finish.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.