This exemplary washing station is named after the tall skinny Reko Mountain which towers over the Kochere region of Yirgacheffe. Reko directly translates as "challenge" referring to the challenge of climbing Reko mountain and in this case the challenge of cultivating the most delicious Yirgacheffe. Approximately 850 smallholders bring cherries to the station to be washed with water from a nearby river and pulped with an old Agard pulping-machine. The mucilage is removed by traditional fermentation, lasting 36-48 hours depending on the weather conditions. The coffee is then dried on raised African beds for 10-12 days.
According to founders Faysel A. Yonis and Masreshu Simathe, the success of the washing station is threefold. First and foremost, the training and education of staff and suppliers. Secondly, good cherry selection and separation. Finally, monitoring and control. Lots are assigned to professional site managers, whom, with their vast experience in coffee processing, control every aspect of the lots from cherry to warehouse delivery, anticipating on changes and separating deviating lots.
And all this hard work is definitely displayed in the cup with a rich honey-like sweetness and prominent notes of white nectarine and mangos. This unbelievably smooth coffee goes down easy - so savor it and enjoy!
Country, Region: Ethiopia, Yirgacheffe, Kochere
Producer: Reko Washing Station
Variety: Kurume, Mixed Heirloom
Elevation: 1850-2100 masl
Roaster's approach: "Start the roast with plenty of heat but mid-way gradually pull back to elongate the roast and coax out all that stone fruit sweetness. Most importantly, treat it nice and gentle after first crack with plenty of air flow"
Shipping: 1 box = $5 / 2-6 boxes = $7 / 7 or more boxes = $10
NYC residents order directly at firstname.lastname@example.org to schedule pick-up or delivery.