Coffee Description
Perfumed floral notes shine in this lot, augmented by ripe strawberries and a sparkling lemon-lime effervescence. Candied grapefruit and lemon bars show up in the cup, combining shortbread sweetness, velvety body, and bright, sweet acidity. Yum! Balanced no matter what the brew method.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Process
Washed
Elevation
1850-2100 masl
Region
Kochere, Gedeo Zone
About Smallholder producers of Ethiopia
Reko washing station started production in 2001 and is located in Kochere, Yirgacheffe at an altitude of around 1850-2100 meters. During harvest, which normally takes place between late October and mid-January, about 850 farmers bring their red cherries to the washing station.
The washed coffees are first rinsed with water from a nearby river, after which they are pulped by an old Agard pulping-machine. The mucilage is removed by traditional fermentation lasting 36-48 hours depending on the weather conditions. The coffee is then dried on raised African beds (over 120 of these beds are present at the washing station) for 10-12 days.
Kochere, Gedeo Zone, Ethiopia
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
