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Ethiopia - Gora Kone Washed

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Grind

Ethiopia - Gora Kone Washed

Varietal –  Mixed Heirloom
Preparation –
Washed (extended wet fermentation)
Location – 
Werka, Nensebo, West arsi
Altitude –
1900-2050 masl
Importer - Trabocca

Ethiopia produces some of the best coffees in the world with a unique flavour profile that is seldom replicated in other origins. The majority of coffee produced in Ethiopia comes from washing stations that process coffee on behalf of small-hold farmers. These will either be natural or washed process coffees and will often showcase amazing floral notes, complex fruit flavours and incredible sweetness.

Producer Overview:

This stunning washed coffee comes from the Gora Kone washing station located close to the village of Werka in the Nensebo region. This is one of the less well-known coffee producing areas of Ethiopia and in recent years we've had some wonderful coffees from this area!

Gora Kone sources cherries from 700 to 800 coffee smallholders, but this varies each season. The Nensebo smallholders all own plots no larger than 3-hectares. If you visit a smallholders’ farm, you will find the trees well protected by wanza and acacia trees. Shade growing coffee is a natural practice that many farmers adopt without question.


Harvesting and Processing: 

The Gora Kone washing station processes both washed and natural coffees. At arrival, station workers pulp and ferment the coffees in large water bins for 42 to 46 hours. Then, they refresh the water every 12 hours until the parchment is ready for drying. But before being placed on the drying beds, the workers wash the parchment with water from the Gerenbicho river, an affluent of the Nensebo river.

Gora Kone washing station in Ethiopia

Drying the parchment takes 10 to 12 days. After this, the station workers pack the coffees and lay them to ‘rest’ for a period of 30-days before preparation for export can begin.

Tasting Notes: 

Raspberry, peach, floral, Earl Grey tea. This is a fantastic washed Ethiopian coffee that showcases amazing floral and tea-like notes with complex fruit layers. 

Brewing:

This coffee works well for all brew methods. 

Filter: Dose 15g, water 250g. 

Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. 


This coffee is available as whole bean and pre-ground but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home. 

Customer Reviews

Based on 3 reviews
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O
Omer
Fantastic brew!

I am enjoying this coffee very much at the moment. The tasting notes really do come through. It has my brain confused as to what it thinks I am drinking, the tea characteristics are very strong with this coffee and I love it!

R
Rosemary Isaac

I am enjoying it very much .!

T
Tad Barker
My new daily brew

Like this a lot.
Having it every morning as V60 pour over with milk and sugar. But it’s great on its own too.

Costa Rica Tarrazu Coffee Farm