Ethiopia Kochere

Ethiopia Kochere
What we taste: Jasmine, apricot, sweet tea
Region: Boji Washing Station
Mill: Yirgacheffe, Kore village
Elevation: 1,795-1,900 meters above sea level
Varieties: Ethiopia Heirloom Varieties
Processing: Washed (Grade 1)

Kore is the village where this coffee is grown and processed in the Kochere “”district”” within the Yirgacheffe region. Kochere coffees have a strong fruit tea-like note that comes along with the citrus and stone fruit. The coffee is picked and delivered to the Boji washing station, depulped within 12 hours, and washed using spring water.

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our importing partners.

When brewed, this delicate washed Ethiopian coffee is complex with base notes of apricot, peach, and lemon zest as well as hints of delicate florals like chamomile and jasmine. Its subtle complexities may be washed out by the addition of cream/milk, so we love it best served black. (But you do you!)