Description
Yirgacheffe has been producing coffee for centuries, and it is a region of immense historical importance to the coffee industry. The farmers here typically grow “Heirloom” varieties, which are a mix of wild, naturally occurring Arabica trees. These varieties, combined with the region’s high altitude (1,800 to 2,100 meters above sea level) and fertile soil, create the perfect conditions for producing exceptional coffee.
The establishment of washing stations like Koke is a more modern development in the region’s history. Historically, Ethiopian coffee was mostly processed using the natural method, where the entire cherry is dried with the bean inside. This method is still common, but the introduction of washing stations in the 1970s and later, the more innovative honey process, allowed farmers to produce a wider range of flavors and improve cup clarity.
The honey process, while not as traditional in Ethiopia as the washed or natural methods, has been adopted by progressive washing stations like Koke to create a flavor profile that combines the fruit-forward nature of a natural coffee with the clean sweetness and bright acidity of a washed coffee. The Koke cooperative and its farmers, who often own small plots of land, have gained a reputation for their dedication to quality, and their coffee is a celebrated example of the innovation and rich tradition of Ethiopian specialty coffee.