- New
Ethiopia
Kokeb Siwani, 24/25 Crop
Cup Notes: Lavender, Peach, Black Tea, Cherry
A milestone in our coffees, this lot captures the essence of Yirgacheffe — bright, perfumed, and exceptionally clear in the cup, offering a soft, fresh experience with medium acidity and a delicate, fruit-forward bouquet.
Suggested for espresso and filter
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
- Producer
- Several small farmers
- Country
- Ethiopia
- Terroir
- Yirgacheffe
- Altitude
- 1900-2100 masl
- Process
- Classic Natural - Raised Beds
- Arabica cultivar
- Ethiopian Heirloom
- Picked in
- Dec. 2024-Jan.2025
- Arrived in
- August 2025
- 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 20 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 3:30
- Brew strenght:
- 1,65 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 18 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 3:20
- Brew strenght:
- 1,62 tds
THE STORY BEHIND
This year’s lot comes once again from Worka Wuri, a celebrated washing station in Yirgacheffe. Around 650 smallholders deliver cherries here, grown at altitudes reaching 2,100 masl. Over time, Worka Wuri has built a reputation for precision and consistency, producing some of the highest-scoring coffees in Ethiopia.
The station lies near the town of Gedeb, in the Gedeo zone of Southern Ethiopia. This area has become synonymous with excellence, known worldwide for its sought-after microlots. High elevation, fertile soils, steady rainfall, and generations of local knowledge all combine to create the distinct character of Yirgacheffe coffees.
With Kokeb Siwani, we aim to celebrate this terroir and to share a flavour profile that feels both distinctive and familiar. Sourcing classic natural lots from Ethiopia is never simple, yet with this project Rubens continues to bring fresh harvests while offering the comfort of a flavour so many hold dear.
THE VARIETY
Ethiopia is home to an extraordinary genetic diversity in coffee — with estimates of six to ten thousand distinct varietals. Because of this complexity, and the natural cross-pollination that occurs in the wild, the term Ethiopian Heirloom is used as a collective name.
This genetic richness is part of the mystery and allure: every village, sometimes every farm, may hold a unique expression. These indigenous heirloom trees are the source of the refined and vibrant flavour profiles that Ethiopia is famous for.
When processed naturally, they reveal juicy stone fruit, floral highlights, chocolate tones, and a creamy body — a cup that is both elegant and memorable.
THE FERMENTATION PROCESS
Only ripe cherries, shade-grown and hand-sorted, are accepted at the mill. They are laid out on raised African beds to dry in the sun for 12 to 15 days. Throughout the process, the cherries are carefully turned to ensure even drying. To protect quality, they are covered during the hottest hours of the day and shielded at night from moisture and rain.
Once the right moisture level is reached, the lot is milled, graded, and meticulously hand-sorted before being sealed in GrainPro and shipped from Djibouti.
