Want to enjoy a cup of perfectly fresh and smooth coffee? Koko Lot #159 from SEY Coffee in New York is just the thing for you. This coffee perfectly captures the character of modern Ethiopian Arabica – clean, elegant, naturally complex, and yet incredibly lively. The first sip welcomes you with the sparkling freshness of lime, followed by sweet watermelon and delicate notes of stone fruit. The taste is clean, with delicate acidity and a silky body that creates an impression of lightness and harmony. This coffee is neither loud nor heavy – more like a summer breeze carrying the delicate scent of citrus and flowers.
The coffee comes from the Koko workstation in the Bona zone of the Sidama region, where it is grown at an extreme altitude of around 2,450 meters above sea level, where Ethiopian Heirloom varieties, typical for their delicacy and purity, are cultivated. The local climate, with cool nights and a long ripening period, helps the beans develop their flavor slowly, which is reflected in the cup as sparkling acidity and fruity depth. SEY Coffee has established a partnership with the exporter Elto Coffee Export, which ensures ethical conditions for growers and maximum harvest quality. The cherries are picked by hand when fully ripe and undergo flotation on site to remove any defective beans.
Processing is done using the traditional washed method. After removing the pulp, the beans are fermented under water for approximately 36 hours to remove all traces of mucilage. They are then dried on raised beds for 10 to 14 days. Each step is carefully controlled, from the water temperature to the uniformity of drying, to ensure that the resulting coffee is of the highest possible quality.
- Altitude:2,450 meters above sea level.