THE CUP: Strawberry, Butterscotch, Citrus, Lime, Orange
Ethiopian lot from the famed Yirgacheffe district within the Gedeo zone. It is a washed process coffee, processed at a Koke washing station.
Part of the Gedeo Zone, Yirgacheffe is bordered on the east by Bule and on the north by Wenago, all well-known coffeeproducing regions. The coffees produced in this area are consistently some of the most beautiful coffees grown in the world thanks to the unique combination of the local environment, coffee genetics, and processing methods.
We are thankful this year to have sourced this Yirgacheffe back to a single, family-owned, washing station. Established in 2011, Koke Washing Station has 10 standardized fermentation tanks and 89 drying beds. Grown at very high elevations, at an altitude approaching 1,900 meters above sea level, the cherries are meticulously handpicked and sorted before being pulped and dried for 18 days. This Koke, Yirgacheffe is made up of Kumie, Diga, and Wilsho, which are all heirloom varieties of Ethiopia.
About The Mission
Coffee grown in the many districts and kebeles of the Gedeo Zone is often referred to as Heirloom varieties, many of which were propagated and distributed to farmers in the last 40 years. Trees grow in red brown fertile soil under the shade of many tree species including Bibira, Cordia Africana, and the subsistence crop Ensete ventricosum.
In the southern region of Ethiopia, farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness.
Many pickers average approximately 100 to 200 pounds of coffee cherries a day, which will produce 20 to 40 pounds of coffee beans. Each worker’s daily haul is carefully weighed, and each picker is paid on the merit of his or her work. The day’s harvest is then transported to the processing plant.
Washing Station
The Koke washing station is named for the Koke kebele, or town, where it is located in the Yirgacheffe district of the Gedeo Zone. Ally has a long-standing relationship with the family-owned Koke washing station, which was built in 2011 and has seen many improvements since 2015, when the washing station staff began providing guidance to contributing producers regarding steps to increase coffee quality. We have been providing feedback to Koke and sourcing with them for more than five years, and we look forward to many more years of fruitful partnership.
The Koke station stands on the side of a hill, with coffee grown above and below the station. For the last three years, the Koke station managers have been separating out the higher elevation cherries for Ally, and the quality clearly shows. 96 small scale farmers provided cherries to Koke this harvest, most of them multi-generational family farmers.
Natural Processing
Coffee cherries delivered to the washing station are first separated by hand to remove the less dense cherries. Then the remaining cherry is taken to Koke’s 89 raised beds to dry in the sun, which takes about 21 days. Tarps are often used to keep the coffee from drying too quickly and losing its beautiful and characteristic cup profile. Natural processed coffee dried with cherry is then milled to remove the husks and stored in the dry mill warehouse. Beans are packaged in clearly marked 60kg bags for export.
Dry Milling
Coffee is prepared for export at Tracon Trading’s coffee cleaning and storage plant on 30,000 sq meters of land in Addis Ababa. The plant is equipped with modern Pinhalense coffee processing machines and a Buhler Z+ color sorter. The machine has the capacity of processing six tons per hour. Beans pass through a final hand sort on conveyor belts. The plant’s six storage silos have a capacity of roughly 15,000 metric tons. The warehouses are clean, with ample lighting and ventilation, which are ideal for maintaining the quality of the coffee.
Washed Elev: 1,870-1,900masl
NOTE: Nothing is blended with this pure coffee. Taste descriptions are our Master Roaster's interpretation of the the flavor of our all natural coffees.