Koke Shalaye is from a collection of smallholder producers in the area of Koke in the Yirgacheffe region of Ethiopia.
Despite being known as an ancient and rich coffee-producing region, coffee producers still face threats from climate change and unexpected environmental conditions. One of the methods used to maintain high quality coffee crops is by regulating the soil health and utilising natural methods to fertilise and prevent the spread of pests and diseases.
Coffee is carefully handpicked and delivered to the washing station. The cherries are immediately sorted for under or overripe cherries, then evenly distributed on raised beds to dry in the open sun until the ideal moisture level is reached, usually takes 15-20 days.
The cherries are then processed at the dry mill with a pre-cleaning machine to remove foreign matter, metal and stones. Once the dried exterior of the fruit, parchment and the silver skin is removed and polished, the coffee is graded based on the screen size and and placed in a gravity separator to remove lightweight and defected beans.
Expect prominent notes of ripe blueberries, red grapes and black plums encompassed with a well-rounded body in the cup.
Recommended to rest beans for 7-10 days from roast date before consuming.
