ETHIOPIA Kello Siko - Filter

Kello Siko comes from Siko Washing Station in Uraga, Guji, Ethiopia, where cherries are sourced from around 500 neighboring farmers at 2100 to 2250 masl. The station was founded in 2017 and works with small nearby farms, most of them about 0.5 to 2 hectares, keeping the lot closely tied to the surrounding highland landscape. Cherries are collected by hand and sorted before wet fermentation for 24 to 72 hours, depending on the weather. After fermentation, the coffee is washed in channels, sorted by density in water, soaked for 6 hours, dried for about 13 days, and hand sorted again for 2 to 4 hours. The process gives the cup a silky, floral structure with layered sweetness and a clean finish. In the cup, that profile moves through baked orange, apricot candy, peach iced tea, orange marmalade, honey, cocoa, and stone fruit jam. The washed process keeps the fruit clear and the sweetness focused, finishing with a bright, polished note of stone fruit jam.