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Koke

Koke

Following the launch with TAK! in South Korea last month, we've made a limited number of our collaborative coffee boxes available online.

From the renowned Yirgacheffe region, shaped by high elevations and generations of cultivation: sweet, layered & floral.

£20.00
£20.00
Sale Sold out
Volume

Character

We taste cherry, chocolate and rose.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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A collaboration with TAK!

Last month, we travelled to Gyeongju, South Korea, to launch Koke, our collaborative release with our friends at TAK!

TAK! is a bakery and coffee shop in the historic city of Gyeongju. We have been working together for a number of years and admire their talented team, the care and quality they strive for in everything they do.

We kept back a limited number of boxes from the launch and are pleased to make them available for those who couldn't join us.

Expect a sweet, layered cup with notes of rose and orange.

The Producer

This washed lot comes from Kokie washing station, just outside Yirgacheffe in Ethiopia’s Gedeo Zone. The region is home to some of the country's most celebrated coffees and played an important role in Ethiopia’s coffee history, with the first washing stations established here in the 1970s.

Kokie works with smallholder farmers from nearby villages, where coffee is grown in small garden plots beside family homes. This lot is made up of local heirloom varieties including Wolisho, Dega and Kudhume.

Though these varieties have been cultivated across the region for generations, much about them still remains undocumented, adding to the unique character that has made Yirgacheffe coffees so distinctive.

  • Production Data

    Produced by Local farmers
    Region - Yirgacheffe
    Grown at 1870 - 1900 masl
    Varietal - Dega, Kudhume, Wolisho
    Harvest - January 2026
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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