Koke Red Honey
The Koke Red Honey comes from the Konga Washing Station, located in the Gedeo zone of Yirgacheffe, Ethiopia. The station sits at 2,000 m.a.s.l., where more than 400 smallholder producers contribute from across the kebeles of Koke, Konga, Udessaa, and Birbirsa Kala. The Red Honey process begins with rigorous selection: only cherries scoring >20° Brix on a refractometer are chosen, floated, and sorted. These cherries undergo 24 hours of aerobic fermentation followed by 24 hours of anaerobic fermentation, then depulped and dried on shaded raised beds for 15 days, depending on the weather.
This cup profile is a really fun one. Bursting with tropical and fruit punch flavors, it boasts a creamy body and a delicate, floral finish. A slightly more rambunctious followup to Buncho Honey from earlier in the season.
Altitude 2000 MASL
Varietal Heirloom
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Sorting Level
8-9%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Yirgacheffe Heirloom
There is much to be said about the area of Yirgacheffe. Floral and fragrant lots are abundant, and we have tasted some of our most memorable lots from this region.