Koke Honey

Summary

Koke coffee comes from Koke village in the Gedeo zone of the Yirgacheffe region, Ethiopia. Produced by a group of small-scale farmers, this coffee consists of Arabica and local heirloom varieties grown at 2000-2200 meters above sea level. The processing method is semi-dry (honey process): after mechanical depulping, the mucilage-covered beans are dried on raised beds for approximately 10-14 days depending on weather conditions. The parchment is removed before export. Flavour notes include peach, lemon zest, and chamomile.

Details

Format

Bean

Roast profile

Espresso

Decaffeinated

No

Producer

a group of small-scale farmers

Altitude

2000 - 2200 m.a.s.l

Variety

Heirloom

Notes

Lemon, Peach, Chamomile

The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consi…