Reko Koba

Reko Koba

  • Tasting Notes Peach and elderflower cordial
  • Location Kochere, Gedeo Zone, Ethiopia
  • Elevation 1850 - 2100 M
  • Process Honey
  • metafields
    Region Kochere, Gedeo Zone, Ethiopia
  • metafields
    Varietal Various Heirloom varietals
  • metafields
    Elevation 1850 - 2100 masl
  • metafields
    Process Honey
  • metafields
    Importer Coffee Quest

Taste Notes

The best attributes of a great washed Yirgacheffe combined with the syrupy sweetness of a natural. Tinned peaches and elderflower cordial. Suited to all brewing methods


Here's something a little different. A 'honey' processed Yirgacheffe from a new mill in one of the worlds most iconic coffee growing regions. This is the first production year from the Reko Koba mill and we're excited to be one of the first roasters offering this coffee.

In the local Gedeo dialect Koba means mountain and Reko means 'challenging/difficult'. The mill is situated on the slopes of this mountain and hence the name.

On a sunny day, the yellow plastic used to wrap drying cherries stands in contrast to the bright green hill and clear blue of the sky. The layout of Reko is typical of an Ethiopian wet mill, has 97 full-time employees, and a 3-disk pulper with a 1,000 kg/hour optimum processing pace. An estimated 400,00 kgs of red cherries were produced for their washed coffees this year. This particular coffee is part of their experimental lots for naturals and honeys, the latter being very rare to Ethiopia.

As in a typical 'honey' process, the coffee is laid out to dry with part of the mucilage still on. Firstly the cherries pass through an Agarde depulper and then this 'honey' lot was dry-fermented for 12 hours before being dried on raised beds for 7 days. This is a very small batch, therefore no screen size sorting was done. This is the first honey process production from the people at Reko Koba mill.

Organic production is widespread in Ethiopia, where in many countries this is completely unviable. Some suggest it is the diversity afforded by the forest-growing environment that slows the spread of disease, but it is safe to say there are many contributing factors to the uniqueness of Ethiopian coffee, from the growing systems to the diversity of varieties. 


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