How processing shapes your brew
We’re excited to introduce two new releases that tell the same story in two completely different ways: Koke Washed and Koke Natural. Both coffees come from the same farm in Yirgacheffe, Ethiopia — grown at 1870–1900m and made up of Dega, Kudhume and Wolisho varietals — yet each one has been processed differently, giving it its own personality in the cup.
Processing is one of the biggest flavour‑shaping steps in coffee production, and these two lots are a perfect example of how a single harvest can split into two distinct experiences. The washed lot shines as a vibrant, tropical filter coffee, while the natural lot leans into elegant, floral delicacy that makes it a beautiful espresso.
Why we chose them
Joel, our Head Roaster, was immediately drawn to how these coffees showcase processing in a way that’s easy for customers to taste and understand.
“This natural lot from Koke washing station is a classy example. Elegant and delicate — we’re super happy to bring a coffee that provides that high‑tea feeling.” — Joel, Head Roaster
Kiki, our General Manager, loved the idea of putting them side by side:
“When we cupped Koke Washed, the natural was next to it on the table. Both stood out, so we thought it would be fun to bring them in together. It’s a great way to show how processing impacts flavour. The natural is delicate and floral, while the washed bursts with tropical fruit.” — Kiki, General Manager
Taste them together
If you’re curious about how processing shapes flavour, this is the perfect pair to explore. In‑store, you can try a Koke coffee flight, both coffees brewed using their ideal methods, side by side, so you can taste the contrast for yourself.
Whether you’re a filter fan, an espresso lover, or just someone who enjoys discovering new coffees, these two lots offer a rare chance to experience how one farm can produce two completely different cups.
Koke Washed and Koke Natural are now available online and in‑store — and they’re even better when tasted together.