Camber Coffee - Ethiopia Kokosa - 12 oz.
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Kokosa brews a sparkling cup with clean citrus highlights, subtle floral undertones, and honeyed sweetness. We taste notes of kumquat, grapefruit, papaya, and chamomile.

This coffee was produced under the watchful eye of Heleanna Georgalis, who is known for her love of experimentation and willingness to take risks in order to create a transcendent cup of coffee. The “Kenya process” used here was inspired by the dry fermentation practices of Kenya, in order to preserve water. Motivated by the same concern, Heleanna’s Kenya processed coffees are depulped, then double fermented in cement tanks for 72 hrs before drying.

camber-coffee

Ethiopia Kokosa

Roasts & Ships Tuesday thru Friday.

$28.00 / 12 oz.

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Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

12 oz.
2 lbs.
5 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Light

BODY

Full

ACIDITY

Sparkling

NOTES

Kumquat, chamomile, Papaya

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Story

STORYarticle-shape

Kokosa brews a sparkling cup with clean citrus highlights, subtle floral undertones, and honeyed sweetness. We taste notes of kumquat, grapefruit, papaya, and chamomile.

This coffee was produced under the watchful eye of Heleanna Georgalis, who is known for her love of experimentation and willingness to take risks in order to create a transcendent cup of coffee. The “Kenya process” used here was inspired by the dry fermentation practices of Kenya, in order to preserve water. Motivated by the same concern, Heleanna’s Kenya processed coffees are depulped, then double fermented in cement tanks for 72 hrs before drying.

Roaster Detail

Camber Coffeearticle-shape

Estabilished:

2015

Owners:

Todd Elliott

Awards:

Named Best Coffee in Washington State by Food & Wine Magazine in 2018, Best Cafe in Bellingham by Cascadia Weekly in 2018, Imbibe Top 75, 2018, Thrillist's Top 21 US Roasters, 2018, Gear Patrol's Top 25 Roasters, 2018.

MORE COFFEES FROM THIS ROASTER

Based in Bellingham, Washington, Camber was started in 2015 by three Certified Q-graders who were (and still are) passionate about sourcing and roasting coffees with exceptional sweetness, complexity and balance. Despite receiving some nice recognition out of the gate, they've remained very aware that they're only as good as their last batch, which is why they cup every single roast. In July of 2017, they opened their flagship cafe, where they serve fresh, creative food and beverages.

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