Kochere is southwest of the town of Yirgacheffe and near a little village of Ch’elelek’tu. Kochere coffees have a strong fruit tea–like note that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade.
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural.
Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.
This is the classic washed fruity floral Ethiopian coffee that we love. With lovely floral notes of chrysanthemum, pair with cherries and white grapefruit notes, finish with honey sweetness. Absolutely delightful coffee.
Brewing Recipe :
1 : 15
15th of February 二月十五號
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