Ethiopia Kochere
Yellow Peach, Jasmine Blossom, Blueberries, Milk Chocolate, Chamomile
Another gift from the renowned Yirgacheffe growing region is our natural process Kochere. Sweet, well-balanced and bright with delicate stone fruit acidity, this coffee is a great example why we love African coffees so much (and you will too).
The lot is grown and processed by wife-husband duo Gebanesh Gulufa and Shifara Dukale who have been producing coffee for over 20 years. It's your chance to taste a unique and highly valued Kurume variety, known for its rich and intricate flavors.
Think of sweet yellow peaches and apricots, clean yet delicate floral notes of jasmine blossom and a hint of chamomile tea finish in your morning cup.
Brews Calling
Ratio: 1:2
Dose*: 22g
Yield: 44-46g
Time: 28-32s
*If your basket size differs from our recommendations, please use the ratio to work out your custom recipe & play around with your grind setting to achieve a steady pour time.
Owner
Country
Region
Altitude
Process
Gebanesh Gulufa
Ethiopia
Gedeb, Yirgacheffe
2,078m
Natural
Body
Acidity
Sweetness
Roast Degree
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The Worka Sakaro farm is nestled high in the mountains of the Gedeo region. Creating perfect conditions for growing quality Kurume trees, the altitudes between 1,700 and 2,200m above sea level allow for slow maturation of cherries, resulting in this coffee’s rich and intricate flavours.
Gebanesh and Shifara handpick ripe red cherries and carefully sort them. Then they spread out cherries to dry on raised beds for approximately 20 to 30 days.
Most producers in Ethiopia are smallholders like Gebanesh and Shifara, and the majority continue to grow coffee in their gardens using traditional farming practices and organic methods. Coffee is almost entirely cultivated, harvested and dried using manual systems. That means you can be sure it has been produced sustainably and with no chemical fertilizers or use of pesticides.
