Another call back coffee for us. This week, a fresh crop washed Ethiopia Reko from Kochere Ethiopia. We last hosted this coffee in 2020. The washing station where this coffee comes from takes its name from the Reko mountain, a tall and skinny mountain that towers above the hills of Kochere. The lots from this washing station are composed of harvests from about 850 small area farmers who bring their freshly harvested coffee cherries to the washing station. Incoming coffee is washed with water from a nearby river, then pulped. The remaining mucilage on the coffee seed (bean) is removed by traditional fermentation (i.e., soaked in a large open air tank full of water), which lasts 36-48 hours depending on the weather at the time. The coffee is then dried on raised beds for 10-12 days before heading off to dry mills for final processing and export. In the cup look for notes of kiwi, black tea, and peach. Hope you enjoy this year's Reko harvest.