Ethiopia
Kokeb Siwani, 22/23 crop
Competition Series
QUALITY SCORE: 89.00
Cup Notes
Lavender / Peach / Mango / Black tea / Yellow plum
Suggested for espresso and filter
The new edition of Kokeb Siwani - an Ethiopian natural from the new harvest. This time, our beloved Kokeb Siwani comes from the Worka Wuri washing station. This naturally processed lot is a true masterpiece, a coffee that captivates the senses with its versatility, suitable for both filter and espresso. What sets it apart is an astonishing complexity of its flavours, that come together in a perfectly balanced and clean cup. This coffee will take you on an inimitable flavour journey, and we can't wait to share this unique experience with you.
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 89.00
- Series
- Terroir Best Lot
- Producer
- Several small farmers
- Country
- Ethiopia
- Terroir
- Gedeo
- Altitude
- 1900-2100 masl
- Process
- Classic Natural - Raised Beds
- Arabica cultivar
- Ethiopian heirlooms
- Picked in
- Dec. 22 - Jan. 23
- Arrived in
- October 2023
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 33 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Time:
- 2:50
- Brew strenght:
- 1,50
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 30 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Time:
- 2:45
- Brew strenght:
- 1,48 tds
THE STORY BEHIND
We are delighted and proud to present you our new exquisite and unique signature lot - Kokeb Siwani, that will be, together with the Mzungu Project, the recurring feature of our offering.
Kokeb Siwani is Amharic for Stellar Swan. This name has been chosen by Rubens to reflect the two key features of this lot. First such feature is the origin - Ethiopia, the birthplace of Coffea arabica and, to this day, the home to some of the most outstanding coffee lots in the world. ’Stellar’ is the homage both to the star on Ethiopian national flag and a fitting description of many Ethiopian coffees. The swan is the symbol of Gardelli Specialty Coffees, the guarantee of quality and care and the expression of elegance we seek to bring in each cup.
Our aim with Kokeb Siwani is to bring to you the signature flavour profile of a classic natural Ethiopian coffee, with its fruity sweetness, crisp acidity, elegant flavours, and a clean finish. Over the years, natural Ethiopian lots from various producers have been a cornerstone of GSC's offerings. However, Rubens has noticed that finding lots of exceptional quality, processed using the classic natural method, has become increasingly challenging. As a result, he has made it his mission to seek out and deliver to you the best such lots he can find through collaboration with trusted producers and exporters, while also providing the comfort of a familiar, cherished taste, no matter what it takes.
The main reasons for the difficulty Rubens has encountered in sourcing classic dry-processed lots from Ethiopia are not related to natural causes - rather, they are to be sought in the trends in the specialty coffee market. Namely, anaerobic processing has been increasingly popular in the recent years. We surely love a cup of quality anaerobic, enjoyable in its extravagance. At the same time, Rubens believes this processing method has a downside of rendering a fairly standardised cup profile that obscures the origin of the beans, the varietal and terroir. In a quest to recover the appreciation for unique terroirs and for the age-old tradition of natural processing, we introduce this Signature Lot.
This year’s lot comes from Worka Wuri wetmill in Yirgacheffe. The mill processes cherries from around 650 local smallholder farmers who cultivate at elevations up to 2,100 masl. Worka Wuri has established itself a reputation for excellence, consistently producing some of the highest scoring Ethiopian coffees each season.
Worka Wuri washing station is located near the town of Gedeb, Gedeo zone, in Southern Ethiopia.
Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
THE VARIETY
Ethiopian heirlooms, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name "Ethiopian Heirloom" exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
The local indigenous ‘heir-loom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.
THE FERMENTATION PROCESS
Shade grown, ripe cherries are delivered to the mill for careful sorting, where only the ripest cherries are selected.
The cherries are dried in the sun on raised African beds for approximately 12-15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process. During the day, the cherries are covered between 12pm and 3pm to protect them from sun damage and at night – from rainfall and moisture.
Once the coffee has dried to the right level, it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.
