Twakok” comes from the words “tafac,” which means “sweet” and “kok,” which means “peach.” Southern Ethiopia coffees like this one are largely produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region。
Whole ripe cherries are hand sorted for unripe and overripe by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It's then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables
Skin drying the first hours under shade. The parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
The dry fragrance is lemon peel, peach gum, bergamot, frangipani and earl grey tea. The entrance is sweet and full of peach juice, peach black tea, and then emerges the fragrance of lemon peel, grapefruit, bergamot and plumeria. The aftertaste has the fragrance of Earl Grey tea. The peach and sweet floral fragrance are intertwined and stretched, and the lines are bright and rich and changeable.