Coffee Description
This is our fourth year buying from the Gora Kone washing station. This coffee has floral and lime aromatics with a cup full of berries and a velvety body.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light/Medium
Variety
Process
Washed
Elevation
2050 masl
Region
Sidama
About Gora Kone Washing Station of Ethiopia
If you travel to the south of Ethiopia, you cross the famed Sidama coffee region. Once there, you can either take the road to Yirgacheffe and Guji, or you take the road less traveled to Nensebo, West Arsi. People do not recognize Nensebo as a well-known specialty coffee region. But since the last few years, buyers know that Nensebo offers great coffee potential. We find proof in the 2020 Cup of Excellence Ethiopia where several lots made the international auction. But besides the COE auction coffees, the Gora Kone washing station puts Nensebo on the specialty coffee map as well.
You find the Gora Kone washing station beside the Nensebo river and the village of Werka. It is hard to get there by car because it is a remote spot. But, once there, you are greeted with kindness upon entering the station. Gora Kone sources cherries from 700 to 800 coffee smallholders, but this varies each season. The Nensebo smallholders all own plots no larger than 3-hectares. If you visit a smallholders’ farm, you will find the trees well covered by wanza and acacia trees. Shade growing coffee is a natural practice that many farmers adopt without question.
The Gora Kone washing station processes both washed and natural coffees. At arrival, station workers pulp and ferment the coffees in large water bins for 42 to 46 hours. Then, they refresh the water every 12 hours until the parchment is ready for drying. But before being placed on the drying beds, the workers wash the parchment with water from the Gerenbicho river, an affluent of the Nensebo river. Drying the parchment takes 10 to 12 days. After this, the station workers pack the coffees and lay them to ‘rest’ for a period of 30-days. The naturals dry in the Nensebo sun for 15 to 18 days
Sidama, Ethiopia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Juicy, tart and a touch of roast this coffee is easy to enjoy. I taste meyer lemon, raspberry jam and graham cracker. The linger is long with a creamy body, no milk necessary! "
Coffea Roasterie
Coffea Roasterie launched their flagship location and roasting program in 2009 with the mission to source, roast, brew and serve coffee without compromise. Since that time, they’ve expanded their presence in Sioux Falls, South Dakota with three additional retail cafes and a growing wholesale/cafe partner program in the region.
Coffea’s goal is to bridge the gap between coffee farmer and coffee drinker; to help coffee lovers know the farm, farmer, and process so that they get more than just a cup of coffee. The folks at Coffea do what they do because they love coffee, and the role that Specialty coffee plays in the world. Coffea Roasterie is passionate about creating community through the people and stories that connect us all.
