Ethiopia Yirgacheffe Dilla Region | KOKE Coop Washed Local Heirloom

Exploring the Flavors of KOKE Coop Washed Heirloom G2 from Dilla, Yirgacheffe, Ethiopia

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In Ethiopia, washed coffee beans are distinguished by the grades G1 and G2 added after their names (with G1 being of higher quality). After coffee cherries are harvested, the pulp and fruit skin are immediately removed. The coffee beans are then placed in water to ferment to remove the mucilage layer, a process that takes several hours. This process must be carefully controlled, as even slight mistakes can result in poor quality flavors. After fermentation is complete, the coffee beans pass through a long water channel with varying heights to thoroughly remove the mucilage layer. During this process, defective beans and foreign objects are also removed. Subsequently, the coffee beans are dried on drying beds, which also requires close attention, with stirring every few hours to ensure complete drying. This is the entire process for washed coffee beans.

The Ethiopia KOKE Cooperative is located on a plateau at an altitude of 2,300 meters northwest of Yirgacheffe city. It is part of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Established in 1975, it has approximately 830 members who grow coffee beans on 4-hectare plots. It is a cooperative designed with coffee competitions in mind, equipped with sufficient production facilities and electricity. It received a high score of 92 points from the renowned coffee evaluation website Johnson Brothers Coffee.

Property Characteristics

Name: KOKE Coop

Region: Located in the Dilla district of Yirgacheffe central area

Country: Ethiopia

Grade: G2

Altitude: 1,750-2,300 meters above sea level

Harvest Period: October to February of the following year

Certification: No certification - all coffee is organically grown without toxic substances

Soil Type: pH 5.2-6.2 red brown laterite soil

Certification: Fair Trade Association green procurement

Coffee Characteristics

Variety: Heirloom cultivars - traditional local indigenous varieties of Yirgacheffe

Processing System: Fully washed method

Appearance: 16-18 screen size

Top Jury Descriptions: Cupped at cinnamon roast level (60 seconds after first crack begins)

Aroma/Flavor: Roses, vanilla floral notes, lavender, jasmine tea, hibiscus, honey

Acidity: Citrus, cherry, mint, pomelo

Complexity and Other: Rose perfume-like aroma, multiple floral elements, distinct and delicate layers, balanced non-pungent acidity, clear flavors

Overall Style: Floral aroma, fresh and clean, excellent brightness

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour helps extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473