Mammoth Coffee Company
Koke Honey (Ethiopia)
Apricot, Papaya, Starburst, Honey
Producer Various Smallholder Farmers
Producer Type Microlot
Variety Kerume, Dega, Wolisho
Elevation 1,800 masl
The Koke Washing Station collects cherries from smallholder farmers in the famed Yirgacheffe woreda. This season we cupped natural, honey and washed processed offerings from Koke. Unable to decide between these three stellar coffees, we bought them all! The processing styles lend flavor and textures that distinguish each coffee, and the prospect of offering them all was too interesting to pass up.
The Koke Honey process begins with coffee dried for two days in cherries, as in the Natural Process. Cherries are then depulped and dried on raised beds for 18-21 days. The extra time the mucilage is in contact with the beans adds fruity flavors to the cup profile.
Yirgacheffe holds a special place in the hearts of coffee enthusiasts. Considered by many to be the birthplace of coffee, Yirgacheffe translates as “Land of Many Springs,” which is in keeping with its ideal topography, elevation and water sources needed to produce some of the most sought-after coffees in the world.