Koke Honey

Origin: Koke Washing Station, Yirgacheffee, Ethiopia  Processing: Honey Altitude: 1,800 MASL Varietal(s): Kurume, Dega, Wolisho Roast Level: Light Cupping Notes: Bright Citrus, Tropical Fruits, Honeysuckle, Juicy Grown in the renowned Yirgacheffe region, this honey-processed lot from Koke and Birbes Kela washing stations showcases the vibrant complexity that makes Ethiopian coffee so legendary. Sourced from 1,200 smallholder farmers across several kebeles, this coffee is a product of meticulous hand-harvesting, expert processing, and a commitment to quality at every stage of production. The Koke Honey Process The honey process at Koke begins with a two-day in-cherry fermentation, allowing the natural sugars in the fruit to start breaking down before pulping. Once pulped, the beans retain their sticky mucilage (hence the term “honey”) and are then slowly dried on raised beds for 18 to 21 days. This extended drying time allows the remaining fruit to ferment gently, enhancing natu