Kokose Station
Background
Kokose Station is located in a beautiful highland area, sitting at an impressive elevation between 2,300 and 2,400 masl. The name “Kokose” comes from a unique local story: during cold seasons, a particular bird in the area sings the sound “koko se, koko se,” inspiring the community to name the place Kokose. The station collects coffee from surrounding highland areas with contributions from around 200 dedicated farming households. Equipped with modern Penagos technology, Kokose Station is known for producing high-quality honey-processed and natural specialty coffees. The cool climate, elevated terrain, and skilled farmers make Kokose an excellent location for crafting distinctive Ethiopian coffees with strong character and sweetness.
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Elevation: 2,300–2,400 masl
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Climate: Cool highland climate, rich natural environment
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Region: Sidama
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Processing Method: Honey Process & Natural (Dry-Processed) Specialty Coffee
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Station Owner/Producer: Assefa Dukamo
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Harvest Month: Dec–Feb
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Number of Drying Beds: 60
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Machines: Penagos machine
Processing Method
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Honey Process -Fresh red cherries are pulped to remove the outer skin
– Some mucilage is retained to develop sweetness and complexity
– Carefully timed drying sessions help balance flavor and moisture
– Drying takes approximately 12–13 days depending on weather
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Natural (Dry-Processed) Specialty Coffee -Ripe cherries are selected and dried whole on raised beds
– Cherries are turned regularly to ensure even drying
– Drying typically takes 16–18 days depending on conditions
– Moisture content is monitored before storage to maintain quality
