Ethiopia Dry Process Kochore

Out of stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Tore Village, Kochore, Yirga Cheffe
Processing Dry Processed (Natural)
Arrival date December 2017 Arrival
Lot size 50
Bag size 60
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Cultivars
Grade Grade 1
Appearance .8 d/300gr, 15+ Screen
Roast/Brew Recommendations Dry Processed (Natural)
Roast Recommendations City to Full City
Type Farm Gate

This coffee "Tore" comes from the Kochore area, Tore being the village where this privately owned mill is located. Kochore has produced some of my favorite Yirga Cheffe coffees in the past, with a highly aromatic cup and intense, lively brightness. The station is perched at just about 1800 meters above sea level, and the farmers who sell to Tore have coffee planted in the hillside up to 2100 meters. This is a dry processed lot, one of two we bought from Tore (the other wet processed), meaning the whole coffee cherry is laid to dry on raised drying beds where it takes about a full month to dry down to 11% moisture content. This is when the coffee can be safely removed from the beds, and then transported to dry milling facilities where the outer layers are removed down to the green coffee, which is then bagged for export. This lot was prepared to Grade 1 standards, which means that a great deal of handpicking and mechanical sorting is implemented in order to remove physical defects. Which with naturally processed coffee can be more difficult to recognize on the drying beds since the coffee beans are still enclosed in fruit. Under and overripe coffee is removed from the drying tables, and then after removing the dried outer layers, the beans pass over a well lit table where most other physical defects are removed. The result is an exceptionally clean and articulate cup for dry process.

Fruited smells come on strong straight away when cupping this Kochore coffee, loads of dried and fresh berry smells, and a punch-like tropical scent are piled atop pungent raw sugar sweetness in the dry fragrance. The wetted crust has a caramel-y side to it, smells like cooked raw sugar coming up in the steam, then making a hard shift back to big berry and red fruit smells when pushing my spoon through it. The flavors in a hot cup have a berry appeal, dried blueberry and strawberry notes, and a tart raspberry juice flavor too. A bittersweetness builds as well as you move through the cup, like unsweetened baking cocoa bar, and is offset by layers of rustic, unrefined sugar sweetness. Orange flavors accent the already complex flavor matrix, a floral aroma hanging overhead, and grabby orange zest hints promote an acidic impression. Full City roasts are very bittersweet from start to finish, with plenty of fresh and dried fruited highlights as well. Rustic undertones are subtle, gaining some prominence in the finish, but without taking away from the sweet, fruited appeal.