Espresso Coffee

Yirgacheffe G1 Koke Shalaye, Ethiopia, Natural

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Citrus, raisin and caramel

Weight 200g 1kg

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200g 1kg

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COFFEE PROFILE

Roasted for espresso, this Natural processed Heirloom variety is characterised by sweet fruit and citrus notes, including raisin and citrus fruits, with a hint of caramel on the finish.

TASTES LIKE	Citrus, raisin and caramel
ROAST	Espresso

Story

The Shalaye Washing Station, located in Koke, within Ethiopia's renowned Yirgacheffe region, is a vital hub for the local community, supporting around 1,890 smallholder farmers. These farmers, who cultivate coffee on small family plots often less than one hectare, depend on coffee production as their primary source of income. They practice intercropping, growing coffee alongside local crops like enset and avocado. The region's high altitudes, reaching nearly 2,000 meters, provide ideal conditions for producing some of the world's most sought-after coffees.

At Shalaye, farmers deliver freshly picked cherries, which are meticulously sorted to ensure only the finest ripe fruit is processed. The station employs a mix of traditional and innovative methods, including fermenting beans in cement tanks for 36–72 hours before washing and drying them. The drying process, lasting up to three weeks, involves spreading the beans on raised beds to ensure even drying and consistent quality.

Beyond processing, Shalaye is a crucial partner in promoting sustainable practices. It aids farmers in maintaining soil health and using natural pest control, enhancing both coffee quality and environmental sustainability. This collaboration helps the community thrive amid climate challenges, producing uniquely flavored coffees from Yirgacheffe.

PRODUCER	Shalaye Washing Station
REGION	Koke, Yirgacheffe
VARIETAL	Heirloom
PROCESS	Natural
ALTITUDE	1973 masl

Origin

Koke Yirgacheffe, Ethiopia

Koke, situated in the renowned Yirgacheffe region of Ethiopia, is a vital area for high-quality Arabica coffee production. Here, smallholder farmers, typically owning less than one hectare of land, engage in the labor-intensive process of coffee cultivation. The region's coffee grows at impressive altitudes of 1,700 to 2,000 meters above sea level, in fertile, red-brown soils that contribute to the distinctive flavour profile of Yirgacheffe coffees.

Farmers in Koke practice intercropping, combining coffee plants with local crops like enset, avocados, and bananas. This not only ensures food security but also enriches the soil's nutrient content, promoting sustainable farming practices. The coffee varieties are primarily heirloom, indigenous to Ethiopia, celebrated for their complex flavor notes.

Traditional methods define coffee cultivation in Koke, with farmers hand-picking cherries at peak ripeness, often rotating between trees every 8 to 10 days during harvest. The cherries are then processed at local washing stations such as the Shalaye station. Koke's high elevation and cool climate slow the cherries' development, allowing for a longer maturation period that enhances the beans' complexity and sweetness. This results in coffees with bright acidity, floral notes, and fruit-forward flavors, hallmarks of Yirgacheffe coffees.

Despite facing climate change challenges, Koke farmers have adopted natural methods to improve soil health and reduce pest spread, maintaining the quality of their coffee amidst environmental stresses.