Whole bean, Ethiopia Koke, Knopes

Description

The Koke washing station is located at 1,925 meters above sea level in Yirgacheffe. Over 300 farmers deliver cherries grown in the surrounding region. The distinct rainy and dry seasons provide ideal conditions for coffee cultivation.

Farming methods in Ethiopia remain largely traditional. Smallholder farmers grow coffee alongside food crops, optimizing land use and meeting their families' food needs. Production is predominantly organic by default, with little to no use of fertilizers or pesticides.

Farmers handpick ripe cherries and deliver them to the washing station. The cherries are then pulped and fermented for 36 to 48 hours in the station's 12 fermentation tanks. Afterward, the parchment coffee is washed in clean water and transferred to one of the station's 280 raised drying beds. The parchment is frequently turned to ensure even drying, which takes approximately 18 days.

Grades in Ethiopia are determined by visual inspection for defects and cup quality. Grade 1 is considered the highest quality.

This lot offers cups with notes of black tea, peach and orange.

Read more

Whole bean, Ethiopia Koke, Knopes

Product form

€14,00 €56,00 / kg

  • Freshly roasted beans
  • Ships directly from the roaster, no intermediary
  • Free returns within 15 days

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    Coffee freshness

    This coffee is roasted in small batch sizes twice a week. We will aim to ship you coffee that is as freshly roasted as possible!

    Product details

    Ideal for: All brewing methods
    Process:     Washed
    Origin    : Single origin - Ethiopia
    Net weight (grams):     250g
    Roast type    : Medium roast
    Bean type    : Arabica
    Predominant flavor note    : Fruity

    About the roaster

    Roasted with care by Knopes in Luxembourg. Learn more about the roaster here

    About the roaster
    Description

    The Koke washing station is located at 1,925 meters above sea level in Yirgacheffe. Over 300 farmers deliver cherries grown in the surrounding region. The distinct rainy and dry seasons provide ideal conditions for coffee cultivation.

    Farming methods in Ethiopia remain largely traditional. Smallholder farmers grow coffee alongside food crops, optimizing land use and meeting their families' food needs. Production is predominantly organic by default, with little to no use of fertilizers or pesticides.

    Farmers handpick ripe cherries and deliver them to the washing station. The cherries are then pulped and fermented for 36 to 48 hours in the station's 12 fermentation tanks. Afterward, the parchment coffee is washed in clean water and transferred to one of the station's 280 raised drying beds. The parchment is frequently turned to ensure even drying, which takes approximately 18 days.

    Grades in Ethiopia are determined by visual inspection for defects and cup quality. Grade 1 is considered the highest quality.

    This lot offers cups with notes of black tea, peach and orange.

    Read more

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