We love this coffee for how complex, yet delicate it is. We find that this harvest of Reko reminds us of a classic Sencha with lovely acidity and sweetness. We're thrilled to have this coffee back in our lineup again this year!
Reko washing station is named after Reko mountain, a tall skinny mountain that towers above the hills of Kochere. Reko, translates to “challenge”. It refers to the challenge of climbing Reko mountain, as well as the goal of producing some of the best coffee in the region. During harvest, about 850 farmers bring their cherries to the washing station. Incoming coffee is washed with water from the local river, before pulping. The mucilage is removed by traditional fermentation, which lasts 36-48 hours depending on weather conditions. The coffee is then dried on raised beds for 10-12 days.
Flavor profile: Green tea, honeydew melon, asian pear