Ethiopia Yirgacheffe Koke Natural

Located just on the outside edges of Yirgacheffe town, in the Gedeo zone, the area has great growing conditions at altitudes of 1870 - 1900m, as well as being notorious for producing classic ‘Ethiopian’ coffee. The reputation is bolstered by the first washing station in Ethiopia being in Yirgacheffe, introduced back in the 1970’s.

Cherries are picked when ripe by local small holder farmers, they are 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.

UK

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