Koke Washed Process

White Peach  ·  Nectarine  ·  Black Tea


Farmer: Koke Small-scale Growers Coop.
Origin: Gedeo Zone, Yirgacheffe
Varieties: Heirloom
Altitude: 2200m
Process: Washed Process

Coffee Story
Brewing Notes

The Yirgacheffe region of Ethiopia is known for producing some of the best, fruit-forward coffees in the world. Ethiopia is the birthplace of coffee, and this region boasts a field blend of various indigenous heirloom varieties. The Gedeo Zone produces as much as 30% of all of the Yirgacheffe region and is a major component of the local economy.

We've loved the Natural Process from the Koke Small Scale Growers Co-op. for several years now, and we're very excited to be able to feature the Washed Process and Honey Process from the same producers. The Washed Process is the most modern, and commonly used method of processing coffee. Ripe fruit is hand picked and immediately pulped, removing the skin of the coffee cherry as well as some of the sticky mucilage. The coffee seeds are then set in large fermentation tanks, reminiscent of large baths or pools. The sticky coffee seeds are allowed to naturally ferment, breaking down the mucilage so that it can be easily washed from the seeds. Once the seeds are washed clean, they are floated to remove defective seeds, sorted and set out to dry on raised beds. The removal of the pulp, and sticky mucilage leads to clean, even drying and consistent flavor profiles throughout the harvest. Washed process coffees are typically clean, with crisp acidity and a consistent flavor.


This is a beautiful, delicate coffee, and is best expressed with a Hario V60 or Kalita Wave at a 1:16 ratio of coffee to water. Koke also performs well as a single origin straight espresso.