Ethiopia Kello Siko #3

Coffee Story

The Siko washing station buys cherries from around 500 smallholder farmers from the neighboring Siko village. These farmers cultivate small plots of land, averaging 0.5 to 2 hectares in size. The land's rich, fertile red soil, combined with constant sunlight exposure, allows it to grow exceptional coffee. Thanks to handpicking and precise density sorting, they produce coffees with an incredibly clean and complex profile.

Region & Farm

Region

Uraga, Guji Zone, Ethiopia

The Station lies within Oromia, a dynamic and vibrant coffee region located in the southern part of Ethiopia within the Guji zone (formerly part of SNNPR). Altitudes ranging from 2,100 to 2,250 masl, a stable climate, and nutrient-rich soil create the perfect microclimate for growing unique indigenous heirloom varieties.

Farm

Siko Station

The Siko washing station was founded back in 2017 and sits at a remarkable altitude of 2,100 to 2,250 masl in the Siko village of Uraga, Guji Zone. The station focuses on uncompromising quality control. After washing, the coffee is strictly graded by density in water channels, ensuring a highly consistent, clean, and refined cup profile.

Processing & Flavor

The coffee undergoes a washed process. Handpicked cherries are manually sorted, then wet-fermented for 24 to 72 hours depending on the weather. The coffee is then washed in channels and graded by density, while floating lower-density beans are removed, leaving only the highest grade lots. After fermentation, a 6-hour soaking takes place. The coffee is then dried over the next approximately 13 days on raised African beds in 2 cm layers which are adjusted according to the actual weather, finished with a final 2 to 4 hours of hand sorting.

The Taste Idea

" With this lot from the Siko station, I aimed to showcase especially the floral, fruity and complex profile representing Guji. In the aroma, you will be enchanted by notes of apricot, florals and black tea. When hot, the prominent sweetness, reminiscent of wild honey and apricot jam takes a lead. As it cools, a refined rhubarb-like acidity slowly develops. The finish is then characterised by wild strawberry notes along with cornflower-like florality. The resulting cup is delicate, clean, and incredibly complex. "

Jan Jim Huza - Head Roaster.

Details

Why You'll Love It

• Complex and layered profile full of stone fruits and florals.
• An exceptionally delicate coffee that shines perfectly on filter.
• Great example of what Guji zone has to offer.