Ethiopia Koke Washed

Set your grinder to a coarse setting and let coffee grounds sit in water sit overnight in the refrigerator. If you have a cold brew carafe brew in that; if you do not have a something specific for cold brew a large mason jar will work fine. In the morning strain coffee and grounds via cheese cloth or coffee filter. For stronger cold brew you can mess with the coarse of grind. Your cold brew once brewed and filtered should last anywhere from 3 to 5 days. Coffee is an art and you can experiment with coffee to water ratio's, grinds, coffees, carafe types, etc.

Ripe coffee cherries are freshly sorted before depulping. Over-ripe and under-ripe beans are handpicked and separated before processing. After depulping, coffee is allowed to ferment naturally for 36-72 hours in the washing station’s 10 cement fermentation tanks. The fermented coffee is washed with clean running water, soaked in clean water with a pH of 7.8, and then dried for 18-21 days on Koke’s 89 raised beds to retain around 11.5% moisture. Dried parchment coffee is stored at the washing station warehouse until it is transported to Addis Ababa for further processing. The parchment coffee is processed at the dry mill to remove the husks and the clean beans are packaged in clearly marked 60kg bags for export.

Ethiopia