Ethiopia - Koke Honey

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 natural sweetness, fruit complexity, and body while preserving the coffee’s crisp acidity.

Flavor Experience

Expect a bright, fruit-forward cup with a lively citrus acidity and a silky, honeyed sweetness. Notes of grapefruit, ripe peaches, and pineapple are layered with delicate florals and starfruit, creating a balanced, complex profile with a smooth finish.

The Craft Behind the Cup

The Koke Washing Station, built in 2011, has been refining its processes to ensure only the best coffees make it to the specialty coffee market. The Birbes Kela Washing Station, operated by Semira Negash, quickly established itself as a producer of Cup of Excellence-level coffees since its founding in 2020. Together, these two stations process some of Yirgacheffe’s most sought-after honey coffees, offering clean, fruit-driven flavors that highlight the best of Ethiopia’s heirloom varietals.

This is a coffee for adventurous palates, perfect for those who love the juicy vibrancy of Ethiopian coffee with an added depth of sweetness. Best enjoyed as a pour-over, Chemex, or light espresso, where its bright acidity and tropical complexity can shine.