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Cupping Information

Aroma: Floral

Flavor: Nectarine, lemon and honey

Acidity: Bright

Body: Juicy

Aftertaste: Raspberry and citrus

Roast Scale
Region Information

Country: Ethiopia

Farm: Multiple small farms

Number of Farmers: 650

Altitude: 1800-2000m

Varietals: Ethiopian heirloom varietals

Harvest: October-January

Soil: Volcanic

Production Method: Fully washed and sun dried on raised beds

KOCHERE Ethiopia

This coffee hails from the district of Kochere, nestled within the borders of Yirgacheffe, a region long considered to be the birthplace of coffee. Enjoying exceptional micro-climates and an estimated six to ten thousand indigenous heirloom coffee varietals, Ethiopia boasts a vast array of unique coffees. The combination of iron-rich acidic soil, semi-forested shade canopies and sweeping altitudes in this region create ideal growing conditions for approximately 44,000 family farmers’ crops. Farmers use communal washing stations to wet process (also known as “washed”) their coffees, which removes the pulp from the coffee bean right after harvesting. This processing method produces coffee with characteristic citrus and stone fruit flavor notes, floral aromatics, and sparkling acidity.

$18.95 12 oz


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