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Ethiopia Gr. 1 DP Yirga Cheffe Kochere

Stewed fruits like apricot, peach and mixed berries, cacao, pectin sweetness with traces of honey wheat, like fig newton, and dark chocolate. As a "naturally" processed coffee, this cup is very clean. Light roasts have peach jam flavor and sweet huckleberry. Dark roasts are also fruited, but show more of the browning sugar aspect of this coffee with sweetness ala turbinado, sucanat, and date sugar. City+ to Full City+.
Out of stock
89.7
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Jul 3 2012
Lot size 170bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .8 d/300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+. The fruited character will come through at most levels
Weight 1 LB
Recommended for Espresso Yes
Kochere is one of the highest coffee growing regions on the planet capping out around 2,500 masl. Located in the fabled Gedeo zone area of Yirgacheffe its also home to some the most beautiful coffees we buy. Our Kochere grade 1 natural comes from the Haileselassie processed station and is processed naturally on raised beds. Smallholder farmers from around the region delivery their heirloom Ethiopian coffee varietals to the station where it is weighed and then sun dried before being delivered to Addis Ababa for sale. This lot is a "clean" version of the process with its wide array of fruit characteristics easily perceptible. This coffee was prepared to Grade 1 specifications, partly because we shared the lot with a Japanese buyer who wanted that. It is certainly a clean coffee with few quakers (under-ripes). But they are still there, so we aren't making much out of the Grade 1 label on this. With naturals, nothing is perfect.
This is a classic Dry Process coffee with strong fruited aromatics in the cup. The dry grounds include ripe peach, melon, coffee fruit and toffee peanuts. Our lighter, City+ roast, had a note of frankincense, or even pipe tobacco as well. Adding hot water, the fruits found in the grounds only intensify in sweetness and in numbers, with the addition of stewed fruits like apricot, peach and mixed berries. There is also a presence of cacao that emerges and is found across the roast spectrum. On the break, lighter roasts have a pectin sweetness with traces of honey wheat, like fig newton, while Full City/Full City+ roasts point to dark chocolate. As a "naturally" processed coffee, this cup is very clean. Light roasts have peach jam flavor and sweet huckleberry. Dark roasts are also fruited, but show more of the browning sugar aspect of this coffee with sweetness ala turbinado, sucanat, and date sugar. The profile of both roast levels is tied together against a backdrop of Brazil nut which lingers through the long finish. This coffee has a syrupy body that with the fruited profile reminds me of nectar.