Koke is a washing station at 1,925 meters in Ethiopia's Yirgacheffe region. Over 300 local farmers deliver their coffee cherries here, where the distinct wet and dry seasons create ideal processing conditions.

The coffee is grown traditionally, with farmers intercropping their coffee plants alongside food crops. This practice is typical of the region's smallholders, who mainly work their farms with family members. Most farms are organic-by-default, using minimal fertilizers or pesticides.

The station provides training to farmers focusing on cherry harvesting and transport methods. After selective hand-picking, all cherries are sorted at intake. The process includes 36-48 hours of fermentation in 12 standardized tanks, followed by washing and drying. The 280 raised drying beds are coded for traceability, and coffee is dried for approximately 18 days with regular raking to ensure evenness.