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Ethiopia Sidama Deri Kochoha

Deri Kochoha's cup profile is so pristine, and with a delicate, but balanced sweetness and acidity. There is a refined sweetness of simple syrup at lighter roast levels, along with hints of toffee and butterscotch candy. The acidity is brilliant has a quality of lemon tea. This coffee is floral, to say the least, and this defining characteristic will hold up in more developed roasts as well. City to Full City.
Out of stock
92
  • 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 20 2013
Lot size 150bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Sidamo Gr 1
Appearance .2 d/300gr, 16-17 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 of Sidama region coffee comes from Deri Kochoha station, in the Hagere Maryame (Hagere Mariam) woreda. This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. The station has approximated 600 contributing farmers, and produces approximately 2 containers 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.
Deri Kochoha has a strong floral character that remains prevalent all the way from the ground coffee to the cup. The dry fragrance has strong scents of honey and molasses-ginger cookie, with soft floral hints of lilac and star jasmine. A smell of ripe fruit is also prevalent in its representation of peak sweetness. Adding hot water brings up spiced tea, like bergamot, in the steam. Wafts of fresh cup flowers come up off the breaking crust along with a note of lemon verbena. Deri Kochoha's cup profile is so pristine, and with a delicate, but balanced sweetness and acidity. There is a refined sweetness of simple syrup at lighter roast levels, along with hints of toffee and butterscotch candy. The acidity is brilliant has a quality of lemon tea. This coffee is floral, to say the least, and this defining characteristic will hold up in more developed roasts as well. Full City roasts highlight the fruit complexity that this coffee is capable of producing. Pineapple, plum, mango, red apple, tamarind - the list goes on and on becomes more perceptible as the cup drops in temperature. This Sidama has great body and amazing mouthfeel, and will make an amazing single origin (SO) espresso. Lots of chocolate with bracing, citrus acidity - like a dark chocolate orange. This is a very versatile coffee that does extremely well in all applications.