Ethiopia Yirgacheffe Gedio Kochere Washed

The Unique Coffees of Yirgacheffe Kochere

Yirgacheffe Kochere is a legendary coffee-producing region located in the Gedeo Zone of the Southern Nations, Nationalities, and Peoples' Region (SNNPR) of Ethiopia. Nestled at altitudes ranging from 1,800 to 2,200 meters above sea level, this high elevation plays a crucial role in shaping the unique flavor profile of the coffee grown here. The region enjoys a moderate amount of rainfall, essential for the growth and development of the coffee trees.

Prime Growing Conditions

The fertile soil in Yirgacheffe Kochere, enriched with volcanic deposits, provides the vital nutrients needed for coffee cultivation. This perfect blend of altitude, rainfall, and soil quality creates ideal conditions for producing high-quality Arabica coffee beans.

Deep Cultural Connection

The community in Yirgacheffe Kochere has a profound connection to coffee cultivation. For many families, coffee is more than just a crop; it's a way of life deeply rooted in their cultural and social fabric. The harvest season is a time of great importance and celebration, as families come together to pick the ripe coffee cherries from the trees.

Meticulous Processing and Ethical Practices

Our processing sites are structured and organized to ensure consistent high-quality coffee production each year. This coffee originates from over 450 farmers residing in neighboring areas. We meticulously hand-pick and sort red cherries collected from nearby farmers daily, eliminating any unripe, overripe, or damaged fruit with the help of dedicated employees at our processing site.

We also prioritize vertical integration with farmers in the Kochere area and uphold ethical practices by providing financial support, subcontracting, and offering premium prices. These initiatives reflect our commitment to sustainable farming and production methods.

The Washed Coffee Process

The washed coffee process, also known as wet processing, is a method used to separate coffee beans from the cherry fruit before they are dried. Here’s an overview of the process:

1. Selective Harvesting: Ripe coffee cherries are handpicked, ensuring only the red, ripe cherries are collected.

2. Pulping: The outer skin of the coffee cherry is removed using a pulping machine, extracting the beans from the fruit.

3. Fermentation: The beans, still covered in a layer of mucilage, are fermented in water for 12 to 48 hours to break down the remaining fruit layer.

4. Washing: The beans are thoroughly washed to remove any remaining mucilage.

5. Drying: 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%.

6. Sorting and Hulling: The coffee is then taken to a local warehouse for thorough sorting and hulling, where the parchment layer is removed to reveal the green coffee beans. Stringent quality control measures are upheld until the final export stage.

We think it tastes like...  Honey, Makrut Lime, and Strawberry

Origin: Gedio, Kochere, Yirgacheffe, Ethiopia

Farm and Producer: 

Botanical Cultivars: 74112-74110

Altitude: 1800 - 2200 m.a.s.l

Process: Washed

Soil Characteristics: Red Clay

Annual Rainfall: 1200 - 1599mm

Temperature: 13 - 25 C

Recommended Brewing:

Espresso:

19g in, 45g out, 27-28 secs, 93 C