• Reko
  • Reko
  • Reko
  • Reko


Regular price

This is our sixth year buying from the Reko washing station. Every year, we look forward to the fresh crop release. In the cup, we taste florals, stone fruit, and lemon bar. 

Region: Yirgacheffe, Ethiopia
Processing: Washed
Varietal: Kurume, Heirloom
Elevation: 1850-2100 MASL
Tasting Notes: Stone Fruit, Floral, Lemon Bar

The Reko washing station is named after Reko-Mountain, a tall and skinny mountain that towers above the hills of Kochere. Reko, translated in Afaan Oromo, means challenge. It refers to the challenge of climbing Reko-mountain. Masreshu and Faysel adopted the name and its symbolic value. It is their challenge to cultivate the best Yirgacheffe coffee. During harvest, which normally takes place between late October and mid-January, about 850 farmers bring their red cherries to the washing station. Incoming coffee is washed with water from a nearby river, after which it is depulped with 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 for 10-12 days.

Our coffee bags are now recyclable - just return your used bag to any of our cafés and we'll take care of the rest.

Grind Preference: