The family-owned Koke washing station, which was built in 2011 and has seen many improvements since 2015, when the washing station staff began providing guidance to contributing producers regarding steps to take for increased coffee quality. The Koke station stands on the side of a hill, with coffee grown above and below the station. For the last three years, the Koke station managers have been separating out the higher elevation cherries, and the quality clearly shows. 96 small scale farmers provided cherries to Koke this harvest, most of them multigenerational family farmers.
Their many generations of experience is evident in Natural coffees that are dried on the washing station’s 106 raised beds for 21 days before resting for a month in a well-ventilated storehouse. Cherries are sorted by hand upon arrival to the washing station to remove the less dense cherries. Tarps are often used to keep the coffee from drying too quickly and losing its beautiful and characteristic cup profile. When coffee is dried inside the cherry, it is milled to removed the dried pulp and parchment at the same time. Green coffee is color sorted prior to export.