Ethiopia Gora Kone
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$ 16.25

Ethiopia, Gora Kone – Kiwi, Rooibus Tea, Strawberry Now & Later 

West Arsi, Ethiopia


Way off the beaten path in the eastern corner of Sidamo, Ethiopia, you’ll find West Arsi and the Gora Kone washing station. Gora Kone supports 700 – 800 smallholder producers who, throughout the harvest season, will bring cherries to the station for processing. This particular batch of washed process coffee was soaked for 42-46 hours before being washed and dried for 10 – 12 days. This longer fermentation and drying time results in coffee that has an intense depth of flavor and complexity. 


Vibrant Kiwi, delicate rooibos tea, and juicy strawberry Now & Later;

clean and complex, Gora Kone brings the heat and is exactly why we love washed coffee from Ethiopia. We recommend this coffee for anyone who loves vibrant and bright light roast coffee. 

Origin // Ethiopia 

Region // West Arsi

Producer // Gora Kone Washing Station

Variety // Mixed Heirloom 

Elevation // 1,900 – 2,050 m.a.s.l.

Process // Washed

Flavor Notes // Kiwi, Rooibus Tea, Strawberry Now & Later

Deep Dive

The washing station system of Ethiopia can make it difficult to trace coffee to specific regions of growers, as many lots of the same quality would be blended into larger regional lots. However, recent changes to export law have made it much easier for smaller washing stations and producers to export coffee directly. This is a game-changer, as it allows some of the best coffee in the world to be represented more accurately and specifically. As a company that appreciates details, we are juiced on the possibility for coffees to be more specifically represented from smaller sub-regions like West Arsi. 

Region: West Arsi

Southern Ethiopia is known for some of the most prolific coffee-producing regions in the world, including Yirgacheffe, Guji, and Sidamo. West Arsi is an emerging subregion within the larger Sidamo area. Although the flavor profile is consistent with Sidamo, presenting citrus, stone fruit, and black tea, the quantity, and quality of the coffee produced in West Arsi is deserving of its own recognition. 

Processing Method: Washed

This washed coffee from West Arsi is first de-pulped to remove the fruit from the seed. A 42-46 hour fermentation process is used next to remove that remaining layer of mucilage. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on raised beds for 10-12 days. You can expect washed process coffees to be clean and bright, with a sparkling quality to them.