Ethiopia - Kochore

Yirgacheffe Kochere – Ethiopia

Flavor Notes: White Tea, Dried Peach, Blueberry, Honeysuckle
Process: Washed
Variety: Heirloom Ethiopian Landraces
Altitude: 1,950–2,200 MASL
Region: Yirgacheffe, Gedeo Zone of the Southern Nations, Nationalities, and Peoples' Region (SNNPR)

Grown at elevations of 1,950 to 2,200 meters in the storied highlands of Yirgacheffe Kochere, this washed-process Ethiopian coffee delivers the vibrant clarity the region is renowned for. The combination of rich volcanic deposits, steady rainfall, and high-altitude climate fosters a coffee with striking floral aromatics, bright citrus notes, and a refined sweetness that lingers.

We have always found the collaborative and communal way of Ethiopian coffee to be a beautiful thing. From varying farm sizes and volume, over 450 smallholder farmers contribute to this lot. Many of these family farms grow their coffee under the shade of larger trees, preserving biodiversity and ensuring slow cherry maturation for complex flavors.

Processing & Quality 
As cherries are delivered daily to processing sites they endure a meticulous sorting phase, ensuring no unripe, overripe, or damaged cherries make it into the final lot. After sorting is complete the cherries are de-pulped to prepare for a 12-48 hour soak/fermentation. This fermentation step helps to further break down any remaining fruit layer within the mucilage and enhances the coffee’s ultimate crisp acidity and clean profile. After fermentation, the beans are washed thoroughly to remove any remaining mucilage. Once the washing process is complete, the beans are spread out in thin layers to dry under the sun or using mechanical dryers until they reach the ideal moisture level of about 11%.

After drying and resting, the beans are prepared for export with rigorous quality control to ensure consistency.