Reko Processing Station Yirgacheffe Ethiopian Specialty Coffee

For more coffee bean information, explore our other guides to origins and brewing.

Yirgacheffe "Reko Processing Station"

The Reko washing station was established in 2001 in the Kochere region as a small-scale washing facility. This lot is carefully selected from fully ripe cherries, and the meticulous processing gives it an outstanding aroma. It features floral notes with mango, peach, and various hard-fruit sweetness, while the finish has a walnut texture and cocoa-like aromas.

When harvesting, Reko Processing Station uses a sweetness tester to confirm the cherries are at optimal sweetness before sending them to the washing station. They use clean water from local rivers for washing, with a fermentation time of 36–48 hours depending on the weather. The beans are then dried on African beds for 10–12 days. The collected parchment coffee rests in the warehouse for 180 days before being hulled for export, then packed in GrainPro bags to safeguard quality.

Coffee Details

Region: Ethiopia, Yirgacheffe

Variety: Native Species (local native varieties)

Processing Method: Washed processing

Drying Method: African bed drying

Elevation: 1,850–2,100 m

Grade: G2 Red Cherry Project

Tasting Notes: Floral aroma with mango, peach, and various hard-fruit sweetness; a finish with walnut texture and cocoa-like aromas

Brewing Recommendations

FrontStreet Coffee recommends pour-over brewing with a V60 filter.

Grind Size: 3.5 (Japan Fuji R440)

Water Temperature: 90°C

For French press, use grind size 4 / water temperature 90°C

For AeroPress, use grind size 3.5, water temperature 87°C

For siphon: grind size 4, water temperature

FrontStreet Coffee Recommendation

Reko sits in Kochere, in the heart of Yirgacheffe, and readers who enjoy this bright, floral style will find FrontStreet's Yirgacheffe range a natural match. The washed Yirgacheffe is the classic introduction — white jasmine, lemon and citrus acidity, and a clean, tea-like body at an easy price. Yirgacheffe is a small town in the Sidamo zone of southern Ethiopia at roughly 1,700–2,100 meters, with the trees above 1,800 meters, and the name became so famous that in 2010 the Ethiopia Commodity Exchange separated it from Sidamo into its own region.

For a single-lot pick, FrontStreet's Gutiti Cooperative coffee comes from the southeastern edge of Yirgacheffe in the Worka area. Once part of the Worka cooperative under the YCFCU, it was singled out as a distinct single origin by coffee hunters chasing traceability, and its traditional washed processing keeps the cup clean and bright, with citrus and lemon acidity, no bitterness, and jasmine perfume.

If you prefer more fruit and sweetness, FrontStreet's sun-dried Red Cherry uses only fully ripe cherries, dried on raised beds for three to five weeks and turned every two to three hours early on. It keeps the Yirgacheffe character while adding the tropical fruit of the natural process: citrus acidity, juicy berry, honeyed sweetness, and a creamy body. FrontStreet brews it in a V60 at 90–91°C with 15 g and a 1:15 ratio, grinding medium-fine (about fine sugar, EK43s setting 10, 80% through a No. 20 sieve): 30 g for a 30-second bloom, then to 125 g over about a minute, then the final 100 g to 225 g as the bed drops to two-thirds, finishing around 1:35 and drawing down by 2:00–2:10.