ETHIOPIA KOKE SHALAYE

Tasting notes of raspberry, strawberry and honey.

Koke Shalaye is a facility in Yirgacheffe that processes coffee cherries sourced from 1890 local farmers. It is differentiated by a new, “super natural” processing method that complements the traditional natural sun-drying process by increasing the opportunity for controlled aerobic fermentation during drying.

Classic natural processing involves drying cherries in the sun, laid in a thin layer on a raised bed. In the case of the super natural one, the cherries are hand-picked, selected using Brix measurements at their optimum ripeness and evenly distributed in a thick layer on raised drying racks lined with plastic film. The leaves are then rolled, and the fruit left to ferment for some time, and unlike strictly anaerobic fermentation, this allows limited oxygenation. After fermentation, the coffee is dried in the shade in thick layers. The exact process is a well-kept secret and differs from one washing station to another, adjusting fermentation time, amount of cherries and layer thickness when drying. Once the optimum moisture content has been reached (about 12.5%), the cherries are left to rest in a cool environment before the second part of processing. (shelling, grading, sorting, manual sorting and packing for export).

Country: Etiopia
Region: Yirgacheffe
Farm: Koke Shalaye station
Altitude: 1973 m
Variety: Heirloom Varieties
Processing: Super Natural

We recommend it for: Filter, Espresso and Ibric.