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Ethiopia Koke Honey
Cacao, peach, tangerine and raspberry
$18.60 - $52.00
Expression
Tasting Notes
Cacao, peach, tangerine and raspberry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Ethiopia
Region
Yirgacheffe
Producer
Koke Washing Station
Farm
Smallholder farms in Yirgacheffe
Craft
Variety
Kurume, Dega, Wolisho
Process
Honey
Fermentation
Two-day whole-cherry fermentation, then depulping and raised-bed drying
Elevation
1800 meters
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Cacao, peach, tangerine and raspberry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Ethiopia
Region
Yirgacheffe
Producer
Koke Washing Station
Farm
Smallholder farms in Yirgacheffe
Variety
Kurume, Dega, Wolisho
Process
Honey
Fermentation
Two-day whole-cherry fermentation, then depulping and raised-bed drying
Elevation
1800 meters
Roast Level
Lighter Darker
Fruit sweetness and cacao
Peach and raspberry give Koke a soft fruit sweetness, with cacao underneath and a tangerine-like edge in the finish. The rounded body keeps the citrus from dominating the cup.
We like that balance in filter coffee, where the fruit stays clear without losing the chocolate weight.
Smallholder coffee from Yirgacheffe
We source Koke Honey through Ally Coffee. Its Koke program brings together coffee from around 1,200 smallholder farmers across five nearby communities, processed at Koke and Birbes Kela washing stations.
Koke’s staff began offering quality guidance to contributing farmers in 2015. Birbes Kela, owned by Semira Negash, joined the sourcing program in 2022.
Two days in the cherry
Whole cherries ferment for two days before depulping removes the skin. The coffee then dries on raised beds with mucilage still around the parchment.
That retained fruit layer gives honey processing its name. Unlike a natural process, the coffee finishes drying outside the whole cherry.
Brewing Guides
Brew Ethiopia Koke Honey like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium-fine (like sand) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 2:30 – 3:00 min |
| Yield | 300–320g |
Use a V60 or similar conical dripper. Emphasize fruit clarity with a steady pour.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like kosher salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:00 – 5:00 min |
| Yield | 400–450g |
Stir gently halfway through steeping. Enhances creamy texture and balances fruit and chocolate.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 26 – 30 sec |
| Yield | 36–40g |
Target bright espresso with 9 bars and tight control on temperature.
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Ethiopia Koke Honey is honey processed rather than natural processed. Smallholder coffee from Yirgacheffe is fermented in the cherry for two days, then depulped and dried on raised beds with mucilage remaining around the parchment.
No honey is added to Ethiopia Koke Honey. The name describes the sticky coffee-fruit mucilage retained during drying at the Koke and Birbes Kela washing stations in Yirgacheffe, Ethiopia.
Start Ethiopia Koke Honey with your usual pour-over recipe. Adjust the grind to balance its fruit sweetness and citrus, and taste as the cup cools to explore the cacao beneath the brighter notes.
