Ethiopia

Koke Shalaye · Yirgacheffe Tangerine · Berries · Green apple Bright, clean and lifted, with the kind of clarity that makes each sip feel a little different as the coffee cools. This washed Ethiopian coffee begins with tangerine-like brightness, opens into soft berry sweetness and finishes with a crisp green-apple character. It is expressive without becoming sharp and has been roasted lightly to preserve its delicate structure. THE COFFEE Koke Shalaye is a washing station in Yirgacheffe, one of Ethiopia's best-known coffee-growing areas. The station receives ripe cherries from 1,890 local smallholder farmers, many of whom grow coffee on small garden plots around their homes. The coffee is carefully sorted, washed and dried on raised beds to produce a cup with clarity, brightness and a clean finish. This is a coffee for slowing down and noticing how flavour changes from hot to cool. Bright at first. More expressive with every sip. BEHIND THE BEANS Koke Shalaye sits at 1,973 metres above sea level, with contributing farms typically located between 1,900 and 2,100 masl. The coffee is made up of traditional Ethiopian heirloom varieties. After pulping, the coffee is fermented, thoroughly washed and graded by density before drying in the sun on raised African beds. We roast it in small batches in Whitminster with a light profile that protects its citrus clarity, berry sweetness and crisp finish. HOW TO BREW IT ETHIOPIA is designed primarily for filter brewing. For V60, begin with 15 g of coffee to 250 g of water at approximately 93–95°C, using a medium-fine grind and a total brew time of around 2:45–3:15. Allow the cup to cool slightly before tasting; the berry sweetness and green-apple character become clearer as the temperature drops. It also works beautifully as batch brew, AeroPress or Chemex. Use a slightly coarser grind for larger brews to keep the finish clean. DETAILS