Ethiopia - Koke - Honey
Tasting Notes: Jasmine, Blackberry, Coconut, and Peach
Elevation: 1400 masl
The Koke Honey Process: The Koke Honey process begins with coffee dried for two days in cherries, as in the Natural Process, and is then depulped and dried on raised beds. The extra time the mucilage is in contact with the beans adds fruity flavors to the cup profile.
Brew Recommendation:Kalita Wave: 28g of coffee to 420g of water over 3 minutes Espresso Recommendation: We're loving 19g in, 38-40g out over 25-29 seconds