The Siko Washing Station was founded in 2017, and sits at 2100-2250 masl in the Siko village of Uraga, Guji. Around 500 neighbouring producers contributed to this lot, with farms ranging from just 0.5 to 2 hectares. The fertile red soils and consistent sunlight found at these high altitudes, combined with the farmers’ skill and expertise, create exceptional conditions for growing coffee. The Guji region is celebrated worldwide for its high-scoring, characterful cup profiles, often defined by expressive fruit and delicate floral notes.
Harvesting is done entirely by hand. Once the cherries are delivered to Siko Washing Station, they are wet fermented for between 1 and 3 days, depending on weather conditions, before being thoroughly washed. Grading is carried out in water - lower density beans rise to the surface and are removed, leaving behind the denser, higher quality coffee to be separated into lots. This coffee is then dried in 2cm thin layers for around 2 weeks, before a final hand sorting.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
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