About This Coffee

When you visit a coffee farm, you expect to see lush coffee trees with a lot of leaves, all planted in neat rows for maximum efficiency, and well pruned for increased yields. But should you visit the forest in Koke, you might find your jaw drop, just a little. The trees are lanky, they’re thin and have several trunks extending from the ground. They are not so much planted as much as they grow wherever they choose to spawn from the earth.

This was the visual definition of wild coffee: natural mutations of Arabica trees that speckle the wild forest that grows dense and overhead around the hills surrounding the washing stations. Red dirt roads lead the way to raised drying beds that sit where the land allows it to be flat, while the sun beams down across the low humid, dry air, infusing the flavours of the cherry into the green bean, creating what we inevitably know will be incredibly delicious tasting coffees. Coffee grown from unpruned, unplanted, wild varietal trees.

In 2022 we extended the range of carbonic maceration processing done at Konga washing station and are proud to present an uncommonly made naturally processed Diamond profile as well as our first Indigo profile from this region.

Farm Information

• Origin: Ethiopia
• Region: Yirgacheffe
• Farm/Coop/Mill: Koke
• Producer: Various Small Producers
• Variety: Heirloom
• Process: CM Natural
• Altitude: 1900masl
• Harvest: October - January
• Sourcing Partner: Project Origin
• Quality Score: 

Roast Level: 

Flavour Profile

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Recommended Brewing Parameters

• Espresso: 20g In, 42g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)