Ethiopia Yirgacheffe Kochere
A beautiful washed Ethiopian, high-grown in mountainous Kochere. This lot boasts typical Yirgacheffe character with complex, delicate floral notes and bright citrus acidity; lime, mandarin, black tea and coffee blossom with milk chocolate in the finish.
Region: Woreda Kochere, Yirgacheffe Region, Gediyo
Varietal: Local heirloom varietals
Terroir: 1850-2100 masl, red/brown soil
Grade: 1 (washed) Yirgacheffe - ECX
Screen Size: SC 15/17
Processing: fully washed, dried on raised beds
As is common in Yirgacheffe, this coffee has been collected from many smallholder farmers (around 750 of them) each farming an average of 2 hectares, most of them mixed-crop. Cherries have been hand-picked, pulped and wet fermented for 24 hours before being rinsed and carefully sundried on raised beds. It has come to us via the Alemu dry mill and, of course, the Ethiopian Commodity Exchange.
About Ethiopia's coffee regions.
Often in Ethiopia we find a regional profile – such as that of Yirgacheffe, in the country’s south – with strong and consistent cup characteristics that are further defined by precise sub-regional identities. Kochere, extending through a mountain range in the region’s southwest, has very high altitudes and iron-rich, acidic soils. The Kochere plants tend to produce small, delicately flavoured coffee beans that both express and refine the bright and floral Yirgacheffe profile, in this case with a lime and mandarin citrus acidity and a delicate black tea backbone.
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