Kokolla was processed by Ethiopia’s legendary Nano Challa Cooperative Society, part of the Kata Muduga Union. Many of the farmers that send their cherries to be processed here have 3+ generations of coffee harvesting knowledge, which translates into the clarity and nuanced complexity of this lot. We tasted green apple, lime, candied strawberry, and sweet lemon, with a grape-like acidity, and a delicate tea-like body.
Bag Size: 11 oz (312 g)
Roast: Light Roast
Origin: Jimma Zone, Ethiopia
Elevation: 1,800 - 1,950 MASL
Varietal: Ethiopia Endemic Heirloom
Roaster Tasting Notes: Sweet Honey, Honeydew, Hibiscus, Green Grape, Yellow Peach
We Tasted: Green Apple, Lime, Candied Strawberry, Sweet Lemon
All coffees are roasted to order and shipped direct from Loveless Coffees. Loveless roasts every Monday, Tuesday, Wednesday, and Saturday.
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!
Loveless are a small team of coffee professionals from Brooklyn, passionate about curating and roasting sweet, juicy, and complex coffees. Influenced by their training in Norway, they roast in a style they call New York-Nordic, which falls somewhere around medium-light, but with a pronounced clarity, sweetness, and structure.
Loveless recommends brewing this coffee as pour-over, AeroPress, espresso, or French press. Each method favors a certain aspect of the coffee. Pour-over and AeroPress will favor the delicate acidities and floral aromatics, while espresso and French press will favor the body, sweetness, and fruit.