General November 16 2017 One coffee, three ways: Reko Koba, Ethiopia

Written by:

Resident Flavor Expert
Cassy Gleason

One of the many conditions impacting coffee flavor has to do with the way in which the bean is processed at the farm.

We’re excited to showcase a terrific new coffee from the Reko Koba region of Ethiopia. We have a unique offering where the same exact green coffee—grown in the same region and processed at one mill—has undergone three different methods of preparation: washed, honey and natural. 

Tri-process Coffee – Washed, Honey & Natural – Marigold Coffee

 

What does the coffee ‘process’ entail?
After the coffee cherry is picked, the fruit is removed from the bean (aka, the coffee seed). The bean/seed is then dried and prepared for storage and shipment. This process –from fruit to dried coffee bean—can be done in a variety of ways, often depending on tradition and coffee culture from country to country. Just as with wine-making, there’s room for  artistry and science in this delicate and complicated journey from fruit to cup.

We encourage you to try all three processes, for a rare opportunity to taste the effects of process, and process only.

Reko Koba mill, Ethiopia. Image by Catalyst Coffee Consulting.

About the coffee
Importers – Catalyst Coffee, Reko Koba Mill – Rego Village, Kochere District, 1850-2100 MASL

In the famed district of Kochere, in the heart of Gedeo Zone, is Reko Koba mill. The layout of Reko is typical of an Ethiopian wet mill, but the particulars are quite efficient. 97 full-time employees work at the mill, which has a 3-disk pulper with a 1,000 kg/hour optimum processing pace. The mill produced an estimated 400,00 kgs of red cherries for washed coffees this year. Other processes include experimental naturals and honey process, very rare in Ethiopia, and implementing some rudimentary parabolic drying beds.

Now available at our cafe (2815 SE Holgate Blvd, Portland, OR) and online.