Koke

Tasting Notes: Strawberry, Sweet Tea, Tart Origin: Ethiopia - Yirgacheffe Farm/Co-op: Konga Washing Station Process: Red Honey Elevation: 2000m Varietal: Kudhume, Dega Sourced By: Coffee Quest

 

From our import:

The Koke Red Honey comes from the Konga Washing Station, located in the Gedeo zone of Yirgacheffe, Ethiopia. The station sits at 2,000 m.a.s.l., where more than 400 smallholder producers contribute from across the kebeles of Koke, Konga, Udessaa, and Birbirsa Kala. This lot is comprised of the mixed heirloom varieties Kudhume and Dega.

The Red Honey process begins with rigorous selection: only cherries scoring >20° Brix on a refractometer are chosen, floated, and sorted. These cherries undergo 24 hours of aerobic fermentation followed by 24 hours of anaerobic fermentation, then depulped and dried on shaded raised beds for 15 days, depending on the weather.

This Koke lot from Little Wolf Coffee showcases the Yirgacheffe region's characteristic balance of brightness and complexity. Produced by Konga Washing Station using the red honey processing method, the coffee bridges the fruit-forward qualities typical of natural and pulped-natural approaches while maintaining clarity. The Kudhume and Dega varietals contribute layered character to the cup.

The roaster identifies strawberry, sweet tea, and tart notes—a profile that reflects both the varietal expression and the processing choice's influence on the final cup. Red honey processing tends to introduce subtle fruit complexity, and these tasting notes suggest a coffee that rewards exploration with a sensory range worth mapping across the flavor wheel.