Koke Shalaye, Black Honey

Apricot, strawberry & buttery body.

From the lush highlands of Ethiopia’s Gedeo Zone comes Koke Shalaye, a black honey-processed gem grown at 1973 masl by over 2,000 smallholder farmers in the village of Koke. Nourished by the Futay River and cultivated organically from heirloom landraces, this coffee is as expressive as the land it comes from. At the Koke Shalaye Washing Station — established in 2019 by Abreham Mengiste — cherries are selectively hand-picked, fermented for 48–72 hours, and dried with 80% of the mucilage intact. This meticulous black honey process draws out a remarkable intensity and depth. The result is a coffee that’s complex and intense up front, with ripe apricot notes, a buttery body, and plenty of structure. As it cools, creamy strawberry sweetness emerges, layering beautifully into the cup's evolving character. Sourced through our partners at Primrose Coffee, a veteran Ethiopian exporter and member of the International Women’s Coffee Alliance, this lot celebrates innovation, traceability, and local impact.

--- Suggested Recipe ~~~ In: 22g Out: 44g Time: 30sec Temp: 94.5°C

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Downloadable Files

Koke Shalaya Black Honey Coffee Card (A6)

Koke Shalaye Origin Photo 1

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This Ethiopian Gedeo Zone lot from Koke Shalaye Washing Station showcases the region's characteristic balance through its Black Honey processing—a technique that bridges washed and natural methods, allowing partial fruit contact during drying. The heirloom varietal grown at 1973 meters expresses itself through stone fruit and dairy notes: apricot and butter provide richness, while strawberry adds brightness. Black Honey processing tends to deliver heavier, fruit-forward profiles compared to fully washed coffees, making this lot a compelling study in how fermentation and fruit contact shape cup character in the Gedeo terroir.