Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. We consider Ethiopian coffees to be some of the best in the world, and feel it appropriate for it to be always represented in our line-up.  Our newest coffee from Ethiopia comes from the Ethiopia Yirgacheffe Kochere.

Kochere is in the Yirgacheffe region, a small but fertile area producing some of the world’s most well-known beans. This coffee is hand-picked by smallholder farmers, then pulped, washed, and laid out to dry in the sun on raised beds. After drying, the washed beans are sorted to remove defects, allowing the natural flavors of the coffee to carry through into the cup.  The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then bathed to a soaking tank for a clean water overnight bath. 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.  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.

We are lucky that we get to share and celebrate this coffee with everyoneWe are super stoked to be roasting and serving this coffee and hope you enjoy it too.

Flavor notes; floral, gentle, citrus, layerd spices, white grape and fluidity creamy sweetness.

Varietal: Heirloom                                            Elevation: 1800-2000 M
Process: Washed                                              Harvest year 2016/2017

Joshua MillmanComment