Reko washing station started production in 2001 and is located in Kochere, Ethiopia at an altitude of around 1850-2100 meters. During harvest, which normally takes place between late October and mid-January, about 850 farmers bring their red cherries to the washing station. The washed coffees are first washed with water from a nearby river, after which they are pulped by an old Agard pulping-machine. 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 (over 120 beds are present at the washing station) for 10-12 days.
Reko is a perennial favorite at Barista Parlor, this marking its second year in our lineup. This washed Yirgacheffe typically finds a melon-like sweetness to pair with its delicate floral notes, yielding a very light-bodied cup that keeps away from the black tea profile typical of many other coffees in the region. This year we're blown away by its nougat sweetness, which pulls its honeydew-like juiciness together with its delicate bergamot nose and lime-like acidity. Expect this delightfully unusual cup to get you through the winter.
Materials: Craft Coffee
Made by: Barista Parlor
Made in: Beans- Reko Washing Station – Kochere, Ethiopia; Roasted in Nashville
Specifications: 225 g
Origin: Reko Washing Station – Kochere, Ethiopia
Taste Notes: bergamot, honeydew, lime
Varieties: Mixed Heirloom, Kurume
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