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Ethiopia | Koke

88
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind

Description

 The Koke cooperative itself has 828 members, and joined with Yirgacheffe Coffee Farmers Cooperatives union in 2002 in order to increase their exposure to buyers and drive up the prices paid for their coffee. Local smallholders grow heirloom varietals known locally as Kumie, Diga, and Wilsho. The genetic diversity in Ethiopia is loosely grouped into regional denominations for buying – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harar – with coffees recognized as having their own characteristics specific to each area. Amongst these areas though there can be a number of localized varietals, collectively called heirloom for ease, though not necessarily sharing the same characteristics as an heirloom plant from another region. This is why there is so much interest in the diversity of genetic material in Ethiopian coffees, but can be confusing in trying to figure out fine details. Cherries are picked when ripe and then loosely pulped and fermented for 36-48 hours before drying to 11.5 moisture, which takes 18 days. The processing facility in Hafursa Waro has 10 fermentation tanks with 89 individual drying beds for Kokie, allowing for full traceability of lots. Coffee in their warehouses is stored away from the wall and off the floor to allow for air movement and to prevent any mustiness developing.

VARIETALS

Heirloom

ALTITUDE

1870- 1900 meters above sea level

PROCESSING

Natural

TASTE

Floral, Grapes, Nectarine

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