Discover the essence of Ethiopia! This coffee is honey processed in the Yirgacheffe region. It captures the warmth of the Ethiopian sun, delivering a burst pineapple, blueberry, and subtle rosehips. Perfect for those who appreciate a lively coffee experience.

See below for more information, along with brewing recommendations.

Roast Level:


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The coffee process in the Yirgacheffe region of Ethiopia looks different to other countries. Due to border disputes, plots of land were shifted, limiting farmers. Most farmers are unable to grow coffee and process it on their land. This means farmers pick coffee selectively, harvesting cherries only at peak ripeness. Pickers average 100 to 200 pounds of cherries a day, producing 20 to 40 pounds of coffee beans. Their haul is weighed and paid based on the merit of their work. The day’s harvest is taken to the washing station and the cherries are sold whole.

Because of this separation, the Koke washing station began providing guidance to farmers to increase coffee quality. In a climate with near perfect growing conditions, this made the crops exceed expectations. The demand for products coming from the Koke washing station grew. So, in 2020 they founded a secondary station nearby called the Birbes Kela. Semira Negash owns and operates this station and made a name for herself with a 23rd place rank in the 2021 Ethiopia Cup of Excellence competition. Semira’s ability to operate and place highly made waves in a culture where traditionally men were the primary land and business owners. In fact, 70% of Ethiopia’s coffee workers are women but only 34% of them get an income. Of those women, a leadership role is rare. This makes Semira’s accomplishments stand out as she pushes through traditional boundaries and creates stellar coffee. The Koke and Birbes Kela stations as well as around 1200 smallholder farmers are to thank for the Koke lot and we are excited to see what else comes out of these stations.

Farm details:

Producer:       Smallholder Producers

Farm/Co-op: Smallholder Farms

Region:            Yirgacheffe

Country:          Ethiopia

Altitude:          1800 meters

Process:          Honey

Varietal:          Heirloom

Flavor profile:

Notes: Pineapple, Blueberry, Rose Hips

Acidity: Medium Plus

Sweetness: Medium 

Body: Light Plus

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

2:20 – 2:50 minutes

205 f temperature

Medium/coarse grind


0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)

Let fully drain should be around 2:30

Third pour

1:15 – 1:30

Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)

Let drain completely

Final time

Drain should end around 2:20-2:50 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

20g in, 60g out (22 gram basket)

24-26 seconds

200 f temperature

Espresso grind

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date