Koke Shalaye NA

Koke Shalaye originates from a group of small-scale farmers situated in the Koke area within the Yirgacheffe region of Ethiopia.

Despite its historical significance and productivity in coffee cultivation, coffee growers face challenges from shifting climate patterns and unexpected environmental factors. They counter these challenges by focusing on soil health, natural fertilization methods, and pest control to maintain coffee quality.

The coffee cherries are carefully handpicked and transported for processing. They are sorted to remove overripe or underripe cherries, and then fermented in a large cement container for about 72 hours, allowing the outer layer to break down gently. After fermentation, the cherries are evenly spread on raised beds for sun-drying, which takes up to 25 days to achieve the desired moisture level.

After drying, the cherries are sent to a dry mill to remove foreign materials, metals, and stones. Once the outer layers are stripped away, including parchment and silver skin, the coffee beans are graded by size and subjected to a gravity separator to eliminate defects and lightweight beans.

The resulting coffee presents fragrant notes reminiscent of red currants and pink florals, characterized by a juicy and bright acidity resembling that of raspberries, and concludes with red cherry sweetness, accompanied by an aroma reminiscent of sage leaves.

Process: Anaerobic Natural
Varietal: Heirloom
Region: Yirgacheffe, Ethiopia
Tasting Notes: Red Cherry, Raspberry, Sage Leaf

Suitable for filter
Available only in 150 grams

Recommended to rest beans for 7-10 days from roast date before consuming