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Kochowa town has pleasing florals and sweet fruit hints. Herbal tea and citrus notes add depth to the cup, backed by lasting, raw honey sweetness. A great dual-use Ethiopia. City to FC+. Good for espresso.
We don't have a lot of information on this coffee, other than that it is a blend of small farmer lots in the town of Deri Kochowa. Like "Yirga Cheffe", there's a ton of coffee out there under the name "Deri Kochowa" (Kochoha, etc). And names don't equate to a great cup of coffee. But this coffee stood out as an exceptional, late-season Ethiopia, and so we bought some to help us finish out the season. Washing stations we've visited in Deri Kochowa town use traditional disc pulpers to remove the coffee cherry fruit skins, and then soak the mucilage-covered beans for 3 days under water fermentation. After this final layer of fruit is broken down, they agitate the coffee with wooden paddles to free the beans of the slimy mucilage skin, wash once more, and then dry on raised drying beds. This is common practice in most of Sidama, as well as Yirga Cheffe, and produces some of the cleanest coffees we know.
This lot from Deri Kochowa has an up-front floral and spice smell. The dry fragrance is perfumed with cinnamon stick and dried lilac, even as you edge toward Full City. Adding hot water brings up a smell of floral caramel and baked apple with brown sugar and mulling spice. A strong aromatic profile, and not only for a late-season Ethiopia, but for an Ethiopian coffee in general. The cup is loaded with developed sugar and jasmine-like florals, especially in the City+ roast range. Complex tea notes show up in a cooled cup, and backed by a note of lemon infused water, and raw honey. Clean citrus notes come into focus at light and even more deep roast levels. Nearing Full City, you get candied orange peel and a lemon meringue note, along with a sweet cinnamon sauce flavor in the finish. Brews up nicely, and a great espresso blend component for adding complexity.