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Roast: Medium - Light
Origin: Yirgacheffe, Ethiopia
Process: Washed
Varietal: Kurume, Dega, Wolisho
The Koke washing station is named after the town where it is located in the Yirgacheffe district of the Gedeo Zone. Built in 2011, this is a family-owned washing station, sitting at over 1800 MASL, is maintained by (96) small scale farmers who provided cherries for this harvest.
This washed process brings out clean and bright notes of black tea, brown sugar, stone fruit, and citrus, which creates a clean bodied cup.
Bag Size: 10oz
Roast: Medium - Light
Origin: Yirgacheffe, Ethiopia
Elevation: 1800 MASL
Varietal: Kurume, Dega, Wolisho
Process: Washed
Roaster Tasting Notes: Black Tea, Stone Fruit, Citrus, Brown Sugar
We Tasted: Peach, orange starburst, raspberry aroma. Plum, black cherry, nutmeg aroma. Orange starburst, black cherry, candied peach, hibiscus. Juicy/sparkling naval orange acidity. Silky/punchy/clean body.
We roast to order, and ship coffees within 24 hours of roasting.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
KOS is a Social Enterprise Coffee Roaster based in Orlando, FL. They source Single Producer, and Single Origin transparency driven coffees, while paying higher-than-fair wages to the farmers they partner with. With a mission to be on the forefront of sustainability within the coffee industry, KOS redistributes their profits to help lift up local and greater global communities-- giving 10% of all profits to educational charities, and nonprofits in our most underserved communities.
Pour-Over Recipe
Dose: 19g
Grind: Medium Fine
Water: 324g at 202 °F
Bloom: 50g of water for 30 seconds. Pour a continuous stream of hot water in a circular spiral motion ensuring all grinds get saturated. Swirl once to create an even distribution.
Pour One: 137g/1:10 mark. After the bloom, pour one half the remaining water volume (137g), using the same circular spiral motion. Allow water to drain until your timer hits 1:10. P
our Two: 137g (to a total of 324g). Pour the remaining water volume (137g) into the cone, at a slightly slower speed, and still in the circular spiral motion. Allow to drain for approximately 10-15 seconds and swirl once more.
Total Brew Time: 3 minutes.
Espresso Recipe
Dose: 20g
Yield: 40g
Brew Time: 28-30 seconds
STAGG X RECIPE:
22g in / 350g out | 205°F
Four-stage pour low agitation
Grind at 4.1 Ode Gen 2, 5.1 Ode + SSP, 3.1 Ode Gen1
Bloom at 44g for 40s
Pour to 150g, then 250g, and finish at 350g
