The Koke Washing station stands on the side of a hill, with coffee grown above and below the station. For the last three years, the Koke station managers have been separating out the higher elevation cherries for one of our exclusive importers, and the quality shines across each batch we roast. 96 small scale farmers provided cherries to Koke this harvest, with most of them being multigenerational family-run farms.
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 complex fruity flavors to the cup profile that are sure to give your taste buds a treat!