Ethiopia Yirgacheffe Kochere Washed Coffee

Ethiopia Yirgacheffe Kochere Washed Coffee

Ethiopia Yirgacheffe Kochere Washed Coffee

Indulge into a very classy and satisfying Ethiopian coffee.

Ethiopia is known for being the birthplace of coffee, but it continues to be a favorite among the specialty coffee market because of the vast array of flavors it offers. Ethiopia is the ideal location for coffee to flourish because of its high altitudes in hilly areas and the ideal amount of rainfall. The soil where coffee primarily grows is just acidic enough for the plants to thrive. Indigenous coffee plants are referred to as heirloom kinds because they have a long history of flourishing in a nearly ideal natural setting that looks practically designed for the cultivation of coffee.

Ethiopian coffee is well known for its floral flavor with notes of wine and a subtle berry aftertaste. They vary in acidity from medium to high, body from light to medium, and taste nuances depending on the area. The beans are frequently dried while still inside the cherry fruit of the coffee plant, which is the major reason why they have so many flavors that are fruity, wine-like, and floral.



 

Ethiopia Yirgacheffe Kochere Washed coffee is a single origin premium coffee beans from Kochere, southwest of Yirgacheffe in Ethiopia. This coffee is farmed at an altitude of 1800-2000 meters above sea level and processed in the village, or "kebele," of Kore, which is located in the Kochere district. The Gedeo zone's small village of Ch'elelek'tu lies close to Kochere, which is southwest of the town of Yirgacheffe.

Situated at high altitudes in the Yirgacheffe region, the Bonde Kochere Washing Station employs approximately 650 smallholder farmers during the harvest season and has 300 raised beds for drying the coffee. The local heirloom varieties that are brought to the station are grown in sandy fertile soils, rich with organic matter. Only the best, ripe cherries from the farmers are sent to the mill, where they are graded, sorted, depulped, and fermented underwater for 36 to 48 hours. Following sorting in washing channels, the parchment is spread out across elevated African drying tables for roughly two weeks, or until the moisture content reaches 12% or below.


This coffee is washed processed and roasted at a light roast level. Deliciously crisp acidity with notes of floral, jasmine and black tea. A very classy and satisfying Yirgacheffe coffee.

 


Make every sip fantastic with a nice brew using this recipe from our barista.


Method: Hand Drip
Water Temperature: 92℃
Ratio: 1:12.5 (12.5g coffee to 225g water)
Grind size: Medium
Blooming: 20-30sec, 30g water
Time: 2mins 15sec

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