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Ethiopia Deri Kochowa -Kifle Station

This lot from Kifle has bold florals and sweet fruits. Herbal tea elements and a citrus acidity provide depth to the profile, and the overall cup is quite refreshing. Fruit flavors are pristine, sweetness is refined, and finish is very clean. Cups very well at City/City+ and darker roasts make an unbelievable espresso. City to FC+. SO Espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date May 16 2014
Lot size 205bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .6 d/300gr, 15+ Screen
Roast Recommendations City to City+ is ideal for a bright cup, while Full City/Full City+ is amazing for espresso.
Weight 1 LB
Recommended for Espresso Yes
This lot comes from one washing station called Kifle in the Deri Kochowa kebele (a county) in Hagere Mariam woreda. It's rather off the beaten path, far from where other Sidama coffees originate. The road is impassible for several months because of rains; the clay soils produce mud which only the old Mercedes trucks you find all over Ethiopia are apple to traverse. Yes, Mercedes. Moto-taxis seem able to get through too. This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2200 meters. The station has approximately 600 contributing farmers, and produces approximately 150 bags of coffee per year. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, traditional fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees. This is the first year we have been able to offer separate washing station coffee from Deri Kochowa.
This Kifle coffee has strong allusions to sweet spice and florals from the ground coffee to the cup. The dry fragrance has a honeyed sweetness, molasses-ginger cookie, with soft floral hints of rose water. Adding hot water brings up a smell of floral apple and pear, along with a deep sweetness of caramel sauce. It's a sweet smelling cup and with a grouping of top notes that lend quite a bit of complexity and nuance. This coffee make for a very pretty brewed cup, balanced, clean, and with elegance. It has a very nice base sweetness to it, grounding, and with the clarity of simple syrup. At City, this lot from Kifle has a fresh flavor of floral jasmine, white honey, peach, and a note of herbal tea. The acidity is refreshing and clean, and with the aroma of Meyer lemon. This is a complex cup, and one that shifts quite a bit from when hot to cool. The finish is fairly pristine, and flavors of stone fruit and toasted sugar ride out to the long aftertaste. Even at Full City, where roast flavors begin to dominate, citrus brightness still shines through and a deep sweetness follows through to the finish. This makes amazing espresso. We pulled shots with a Full City roast and flavors were rich, chocolatey, and with a nice tartness that cuts through. So nice as purely espresso, and will also hold up well to milk.