Ethiopia | Yirgacheffe | Koke Shalaye

Origin: Ethiopia
Region: Yirgacheffe
Altitude: 1900 MASL
Mill: Koke Shalaye 
Variety: Heirloom
Process: Washed

The kebele (village) of Koke is located in Yirgacheffe district, Gedeo zone in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia.

Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after micro-lots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The local indigenous ‘heirloom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.

 

This coffee has been selected by Head of Sensory, Will, for it’s unique cup profile.

WIll’s comments:

I’ve always really enjoyed African coffee (particularly from Ethiopia and Kenya) as I love their bright fruit flavours and racy acidity. 

This Ethiopia G1 announced itself on a cupping table alongside other very delicious coffees from Uganda, Kenya and Burundi. It stood out for its delicious blueberry note and wonderful soft pear quality. This is a style of coffee I often covet as they are both delicate and moreish. Beyond blueberry, we perceive Medjool dates, toasted hazelnut and a creamy toffee note which concludes this beautiful coffee. 

We wanted to offer this particular Ethiopia Yirgacheffe as part of our exceptional range to illustrate how remarkably diverse the flavours in coffee can be.   

For the best experience, I recommend brewing for filter coffee. 

BREW RECIPE:

AEROPRESS: 

GROUND #5 (MAHLKONIG VTA)

20g / 250g 96°C 

INVERTED METHOD. 2 PAPERS.

50g / 30s BLOOM

@1:30 FLIP AND PLUNGE UNTIL 2:00