This Ethiopian coffee is from the Uraga region of Guji at 2300 meters altitude. The Bourbon variety is processed using the natural method and dried on raised beds. Drying takes approximately 20 days depending on weather conditions. During the first day, coffee is kept in a single layer and moved twice hourly for uniform drying. After 3 days, coffee is dried in layers of 2 until reaching ideal moisture content. Once finished, it conditions in the warehouse for about a week before being hulled.
Koine Coffee is a specialty roastery based in East Canton, Ohio, operating on a fully manual drum roaster that demands hands on attention at every stage of the process. The company sources green coffee through partnerships with Bodhi Leaf and Gold Mountain Coffee Growers, maintaining direct farm to roaster traceability. In its first entry to North America's largest coffee roasting competition, Koine took home three medals across espresso and milk based categories. Beyond the roastery, the team runs one of Northeast Ohio's first full service mobile coffee operations, bringing specialty grade coffee to events and private functions throughout the region.
