Koke 2434, Ethiopia, CM Natural Indigo
- Regular price
- $26.50
- Sale price
- $26.50
- Regular price
-
- Unit price
- per
Mandarin, dark chocolate and plum
COFFEE PROFILE
This Carbonic Maceration (CM) processed Heirloom lot is powerful and fruity, with notes of ripe mandarin, the sweetness of plum, and an undertone of decadent dark chocolate.
| TASTES LIKE | Mandarin, dark chocolate and plum |
| ROAST | Filter |
Story
Despite being the birthplace of all coffee, Ethiopia is unique among coffee-producing countries. Rather than seeing the well-cultivated rows of plants one might encounter in the Americas, the forest surrounding the Koke Washing Station is wild, untamed and full of naturally growing, wild coffee trees.
The coffee trees themselves are a sight to behold – they’re lanky, thin and often have several trunks extending from the ground. They are not so much planted as much as they grow wherever they choose to spawn from the earth.
To create this Carbonic Maceration (CM) Natural lot of wild Heirloom varieties, local smallholder farmers and villagers collect the coffee cherries from these forests. They then transport them to the washing station, where they undergo the CM process of extended fermentation in a sealed environment while the coffee beans (seeds) are still within the fruit. They are then dried on raised beds, before being pulped and prepared for export.
| PRODUCER | Koke Washing Station |
| REGION | Yirgacheffe |
| VARIETAL | Heirloom |
| PROCESS | CM (Carbonic Maceration) Natural Indigo |
| ALTITUDE | 1900 masl |
Origin
Yirgacheffe, Ethiopia
The Koke washing station is named for the Koke ‘kebele’ (town) near to where it is located in the Yirgacheffe district of the Gedeo Zone, southern Ethiopia. This region is renowned not only for the quality of its coffee, but as both the origin of all coffee throughout the world, and the most genetically diverse region for wild coffee mutations and varieties.
ONA Coffee and our green bean partners, Project Origin have a long-standing relationship with the family-owned washing station, which was built in 2011. Over the years since its establishment, it has seen many improvements and has worked to collaborate with the local, smallholder farmers to increase coffee quality and the success of its cultivation. This lot is referenced to as a mixture ‘Heirloom’ varieties, a term traditionally applied to Ethiopian coffee varieties grown and picked from wild forests. According to estimates, there are between six and ten thousand coffee varieties in Ethiopia – each one has its own set of distinct characteristics, and new, wild mutations often occur. Due to this diversity and a lack of genetic testing, the ‘Heirloom’ is often used to encompass the great diversity of wild coffees.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |
