Three Bangers Added to the Lineup

This summer we went in search of a brilliant Ethiopian coffee to build out our roster. What stood out among many prospects was the coffee from the Koke Washing Station in the famed Yirgacheffe woreda of Ethiopia. We roasted and cupped both natural and honey processed samples from Koke that were otherworldly. Unable to decide between the two, we picked them both up!

Koke Natural

The processing styles of each lend interesting changes in flavor and texture that distinguish the coffees. With the natural processed Koke, the cherries were sundried on raised beds for 21 days under strict scrutiny before being milled to remove the husks. This processing style brings out sweetness and rich, complex fruit flavors that add depth to the cup.

Koke Honey

In the honey processed Koke, the coffee is dried for two days while still in the cherries, then depulped and dried on raised beds for 18-21 days. The extra time the mucilage contacts the coffee beans leds added fruity flavors. Both are truly remarkable. Koke Honey is lighter with a cleaning cup, while Koke Natural is sweeter and more complex.


Lastly, we’ve been so impressed with our Colombia El Progreso that as it begins the end of its time with us we wanted to revisit the same producers that brought us this fantastic coffee. Rodrigo Sanchez Valencia and Claudia Samboni operate Finca Monteblanco in San Adolfo, Huila. We picked up a purple caturra variety coffee from them that was natural processed. This coffee is incredibly refined with a pleasing acidity similar to baked berries and the sweetness of graham cracker pie crust. Monteblanco is an exceptionally well-structured coffee and holds up particularly well as the coffee begins to cool.

All three coffees will be available throughout September and October. We hope you enjoy.