This coffee comes from Koke Kebele in the Gedeo Zone of southern Ethiopia, a region renowned for producing exceptional coffees. Grown at elevations between 1,914 and 2,150 metres, it benefits from fertile soils, seasonal rainfall, and generations of local growing expertise.
The cherries are hand-selected by smallholder farmers and processed at the Koke Shalaye washing station. Established in 2019 by Abreham Mengiste, the station works with around 2,040 local farmers, and its commitment to quality earned an award at the 2019 Ethiopia Taste of Harvest competition.
Fully washed, the beans are fermented and carefully sun-dried on raised beds for 15–20 days. Roasted specifically for filter, this coffee yields a clean, crisp cup with delicate notes of peach, orange, and lemongrass. It also makes a fantastic cold drip, tasting reminiscent of a refreshing peach iced tea on warmer days.
Freshness & Resting
Our coffees are freshly roasted in small batches, but we recommend letting them rest for about 7–14 days after roasting before brewing. This short resting period allows carbon dioxide to escape and the flavours to develop fully, resulting in a smoother, more balanced cup. Freshly roasted beans can taste sharp or gassy, while rested coffee reveals its true sweetness and complexity.
To get the most balanced cup out of this coffee, we recommend brewing this one with a water temperature at around 90°C. See our brew guide for more detailed instructions.
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