Ethiopia KELLOO SIKO

by Candycane Coffee

4.0(1 vote)
17,90 € VAT incl. (0,072 € / 1g)
In stock > 5
Delivery Information

Packaging:

 
Roast Date
28.07.2026 (14 days)
Roastery
Candycane Coffee
Coffee Origin
Ethiopia specialty coffee Ethiopia
Region
Guji
Variety
Heirloom
Roast Type
Filter
Process
Washed
Flavour Profile
Black tea, Citrus, Broskev
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

Ethiopia is a staple of the specialty coffee market, and the Kelloo Sikolot from the Siko Washing Station showcases exactly what we love about this region. It offers a clean profile with a distinct floral aroma and a beautifully structured body. Upon sipping, you’ll notice a balanced combination of roasted orange and rich orange marmalade. The flavor experience is further enhanced bypeach iced tea and apricot candies. The whole experience is beautifully tied together by notes of stone fruit jam, honey, and a hint of cocoa in the background. The coffee boasts an excellent cupping score of 87 points, while remaining light and easy to drink. Its silky texture and clean aftertaste make it a great choice for your moment of peace.

The coffee comes from the popular Guji growing region, specifically the Uraga zone in southern Ethiopia. Approximately 500 smallholder farmers are responsible for producing the coffee cherries here. They deliver their harvest to the local Siko Washing Station. Coffee trees of the native Heirloom variety are grown here at very high altitudes, ranging from 2,100 to 2,250 meters above sea level. The farmers cultivate the coffee in rich, nutrient-dense red soil. It is precisely this specific mountainous environment and the slow ripening of the cherries that enable the farmers to produce the exceptional quality with which they enter the market.

The clean flavor profile is the result of a very classic and expertly executed washed processing method. Workers first harvest the cherries by hand, followed by a controlled fermentation process lasting 24 to 72 hours. After this process, the beans are carefully washed and sorted by density to separate only the highest-quality beans. The coffee is then left to soak in clean water for another 6 hours. The final step is the drying process itself. The beans are spread evenly on African drying beds, where they dry slowly for approximately 13 days until they reach the ideal moisture content. Thanks to this time-tested process, the resulting cup acquires its unmistakable lightness and elegant, silky texture.

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Reviews Total
4.0 / 5
Recommended by
100%
1 out of 1 users
Mia Eder Verified Customer yesterday
Recommends
250g

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