Reko ETHIOPIA
ripe peaches ∙ plums ∙ earl grey tea
This washed coffee comes from the Reko washing station in the Yirgacheffe (Kochere) region and shows notes of bergamot paired with unusual sweetness thanks to the Kurume and heirloom varieties. Reko is located at the height of 2000 m and the coffee plantations are at elevations between 1900 and 2100 meters.
E
thiopian coffees are simply outstanding. On blind cuppings they are instantly recognisable because these coffees have a unique flavour. There are more than a hundred Heirloom arabica varieties ingenious to Ethiopia, which all grow in the wild and the distinctive taste of Ethiopian coffee is partly due to the varied microclimates of the country as well. Ethiopia’s coffee production is 300 tons a year, 95% of which is produced by its 1100 000 small farms. The remaining 5% is grown by state and privately owned plantations, whose number is continuously growing. Reko is a small mill operating since 2001. It was the first time that we had roasted coffee coming from the Kochere region. What makes this coffee special is that it is made from a relatively uncommon arabica variety, the Kurume, which has a unique sweetness. Another factor contributing to the special flavour is that fact that the coffee plants on the farm were relatively young. Reko is located at the height of 2000 meters and the coffee plantations are at elevations between 1900 and 2100 meters. The harvest of 850 small farmers had been processed by January. Because of the particularities of the Ethiopian coffee
export and processing industry, coffees cannot be traced back to individual farmers in case of each lot, so we should regard Reko as the coffee of a microregion, rather than of a microlot. However, an unexpected advantage of this could be that we can gain a deeper insight into the characteristic flavours of the whole region, as the slightly varied types of coffees grown on the various farms are all blended, resulting in higher complexity. Reko is one of our sweetest coffees. It has a silky body and a moderate acidity and we can enjoy the flavours of peach, plum and marzipan. We can also easily identify the notes of bitter orange that are characteristic of Yirgacheffe, and which can instantly remind us of Earl Grey tea.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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