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Editorial sacred-geometry artwork for 2025 Koko; Lot #159, Washed - Ethiopia; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for 2025 Koko; Lot #159, Washed - Ethiopia; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for 2025 Koko; Lot #159, Washed - Ethiopia; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for 2025 Koko; Lot #159, Washed - Ethiopia; not a documentary photograph

Editorial illustration

🇪🇹Ethiopia · Sidama

2025 Koko; Lot #159, Washed - Ethiopia

TRADITIONAL PROCESS
🇪🇹EthiopiaWashedEthiopian Landraces
Roaster website
Country
🇪🇹Ethiopia
Region
Sidama
Town
—
Farm / Station
Farmer / Producer
—
Species
Arabica
Type
Single origin
Grade
Not specified
Process
Roast
—
Tasting notes
stone fruit, Key lime, watermelon
Fermentation
Fermented underwater for 36 hours after depulping and Grade 1 density separation
Drying
Dried on raised beds for 10–14 days
Product page
Date reviewed
—
Why some details are blank
  • producerSEY identifies the Koko site and exporting partner Elto but does not name an individual producer or cooperative.
  • roast levelSpro's 3/5 scale does not map cleanly to the site's conventional roast taxonomy.
  • public sentimentThe exact independent catalog page reports no reviews.
The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    2025 Koko; Lot #159, Washed - Ethiopia
  2. 02
    The brand
  3. 03
    The roaster
  4. 04
  5. 05
    The farm
  6. 06
    The farmer
    Not disclosed
  7. 07
    The region
  8. 08
From the producer

No individual producer or cooperative is identified for this release. SEY credits exporting partner Elto with enabling and curating the Koko micro-lot separation.

From the roaster

Sey Coffee is a Brooklyn-based micro-roastery that prioritizes supply chain relationships to source and roast dynamic, complex coffees.

Why this coffee is noteworthy

This was SEY’s first year working with the Koko site and documents an unusually high-elevation Ethiopian micro-lot separation made possible by Elto.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Harvest and sorting

Cherries were hand-picked at peak ripeness, floated, depulped, and Grade 1 density separated.

02
Fermentation

The coffee was fermented underwater for 36 hours.

03
Drying

The parchment was dried on raised beds for 10–14 days.

What was added?

No processing additives are disclosed.

What wasn't added?

No fruit, spices, commercial cultures, flavorings, or post-roast additives are disclosed.

Why it matters

The disclosed method is a traditional washed process, and Elto is credited only in its documented exporter and micro-lot-separation role.

What you might taste

Stone fruit, Key lime, and watermelon, according to SEY.

Sources for these process claims
  • · https://www.seycoffee.com/products/2025-koko-lot-159-washed-ethiopia
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-25) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded. No qualifying independent exact-release review remains.

Until then, meet the people behind it: