Ethiopia Koke by Papercup Coffee-Papercup Coffee-Coffee Hit

Ethiopia Koke by Papercup Coffee

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 Taste MINT MERINGUE LIME
 Roast Style MEDIUM
 Origin ETHIOPIA
 Best for FILTER


The third Ethiopian of the year arrives hot on the heels of our second, and boy is it a belter. The Koke washing station, where this coffee was processed, is located in Yirgacheffe district, Gedeo zone. The station processes cherries from several smallholder farms that cultivate between 1870 & 1900 masl.

In the cup expect to taste a super funky and fruity cup, owing to the 96 hour Natural Anaerobic processing method that was used on this coffee. Cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then vacuum packed in special sealed bags where they anaerobically ferment for 96 hours. The anaerobic process begins after around 18-24 hours, due to the build of CO2 pressure in the bags. The fermented cherries are then dried in the sun on raised African beds for 15-18 days, during which they are carefully turned to prevent over-fermentation or mould formation.

Expect to taste Sweet Lime, Mint & Meringue from one of our standout coffees of the summer.

 Taste MINT MERINGUE LIME
 Roast Style MEDIUM
 Origin ETHIOPIA
 Best for FILTER


The third Ethiopian of the year arrives hot on the heels of our second, and boy is it a belter. The Koke washing station, where this coffee was processed, is located in Yirgacheffe district, Gedeo zone. The station processes cherries from several smallholder farms that cultivate between 1870 & 1900 masl.

In the cup expect to taste a super funky and fruity cup, owing to the 96 hour Natural Anaerobic processing method that was used on this coffee. Cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then vacuum packed in special sealed bags where they anaerobically ferment for 96 hours. The anaerobic process begins after around 18-24 hours, due to the build of CO2 pressure in the bags. The fermented cherries are then dried in the sun on raised African beds for 15-18 days, during which they are carefully turned to prevent over-fermentation or mould formation.

Expect to taste Sweet Lime, Mint & Meringue from one of our standout coffees of the summer.

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