from 19.00

Apricot, Vanilla, Lemon Pie, Sparkling, Jasmine

Location: Kochere

Varietal: Kürüme, Mixed

Process: Washed

Elevation: 1850-2100 masl

After many many years of drinking this coffee from other roasters, it is our greatest pleasure to bring this to you, from us.

No strangers to the game, Faysel A. Yonis, founder of Testi Coffee, and Masreshu Sima, the founder of the washing station, themed up years ago to create this beautiful coffee we get to share with you today. Reko, translated in Afaan Oromo, means challenge. It refers to the challenge of climbing Reko-mountain. Masreshu and Faysel adopted the name and its symbolic value. It is their challenge to cultivate the best Yirgacheffe coffee in the region, and we think they are doing a pretty killer job.

This coffee is floral, sugary sweet, and will leave feelings of eating now and later candy on your tongue for days. We deff recommend using a filter for this one, as it carries so many delicate aromatics and flavors you won’t want to cloud up. On espresso, it turns to a nice citrus cake, with a touch of jasmine sprinkle. Yummy. Now, some tech info about the coffee.

The mucilage is removed by traditional fermentation, which lasts 36-48 hours depending on the weather conditions. The coffee is then dried on raised African beds for 10-12 days.

According to the Reko-team, the success of the washing station is threefold. First and foremost, the training and education of staff and suppliers. A good protocol can only be implemented by equipped staff members and farmers. Testi Coffee gives pre-harvest training to all partners.

Secondly, good selection and separation; only red cherries are selected, and processed coffees are kept separate by harvesting-time (early, mid, late), and geographical area (Onancho, Debo, Shashamene, Hamma, Beloya).

Finally, monitoring and control; Reko-lots are assigned to professional site managers, whom, with their vast experience in coffee processing, control every aspect of Reko-lots from cherry to warehouse delivery, anticipating on changes and separating deviating lots.

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