producers: Kokie washing station

Kokie washing station has 10 fermentation tanks to process cherry that is brought by local small holder farmers to them. Located just on the outside edges of Yirgacheffe town, in the Gedeo zone, the area has great growing conditions as well as being notorious for producing classic ‘Ethiopian’ coffee. The reputation is bolstered by the first washing station in Ethiopia being in Yirgacheffe, introduced back in the 1970’s. Coffee is typically grown on a very small scale in the gardens of producers, where it is intercropped with other subsistence crops such as Enset, a crop low in vitamins and minerals, but calorie dense. This is often on a small plot of land adjacent to the home; the area has just 7.74% of it’s population as living in urban settings.

Wolisho, Dega and Kudhume are three varietals that grow locally in the Gedeo Zone. Most farmers grow at least two of these varieties, though there is little documentes history on these. IT is not yet understood if these are specific varieties or part of a larger family of coffee. Other zones also have these varietals under slightly different names, so it is not uncommon to find a small variance in spelling.



Dega, Kudhume, Wolisho





1900 - masl

roast profile:


taste notes:

Bubble Gum, Blackberry, Red Currant, Pear

Pour Over

pour over

Grind Setting: medium course

brew Time: 2 minutes (1 cup pour over)

Coffee / Water: 16g / 240L

French Press

french press

Grind Setting: Coarse

brew Time: 4 minutes

Coffee / Water: 65g / 1L



Grind Setting: Very Coarse

brew Time: 6-6 1/2 minutes (1L coffee)

Coffee / Water: 65g / 1L

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