Ethiopia Kochere Coffee Beans
- Yirgacheffe, Ethiopia
- Processing Method
- Spring Water Washed
Back in 2017 we purchased this coffee, Kochere, because we believed it was the perfect example of what a top scoring washed Ethiopian coffee should be. We are very excited to finally purchase this coffee again, and this year's harvest is incredible. Let us tell you all about this coffee and what is special about it.
Kore is the village, or kebele, where this coffee is grown and processed, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. Kochere is southwest of the town of Yirgacheffe and near a little village of Ch'elelek'tu. Kochere coffees have a strong fruit tea-like note that comes along with the citrus and stone fruit. The coffee is picked and delivered to the Boji washing station, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.
The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult.
Nevertheless, coffee produced in this area always tends to be stunning. This coffee immediately struck us as wildly different simply because of the size of the beans. When we receive a sample of coffee, the first step is to measure the moisture, volatility through water activity and lastly the density of beans by just taking a 5 gram sample and seeing how many beans it takes to equal these five grams. This helps to give an indication to how long the development of the coffee should need to be in order to fully develop sugars and yet allow balance of pleasant acids in the cup.
We roast this coffee incredibly fast with a lot of intense heat. This is to force out and highlight all the acidity this coffee has to offer. By doing this we get peach skin and limeade acidity, with apricot and white grape sweetness. It has a light and delicate mouthfeel. This is the coffee roasters coffee.
You select how often you want a delivery, we do the rest. One flat price plus shipping. We give you a new, unique single-origin coffee from our selection that’s hot off the roaster. You get it delivered straight to your door at peak roast time.
Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.
For freshness, we recommend getting shipments as frequently as possible. Cancel or change your subscription any time, no charge (you’ll receive instructions via email).
When searching for a coffee to roast to our 431 profile, we always look for a strong body with good chocolate sweetness. This coffee, coming from Veracruz, Mexico fits the bill with its incredibly heavy body and dark chocolate sweetness. It’s the perfect coffee for those that like cream and/or sugar or for those that like a strong black cup of coffee. When roasting 431, we roast it longer, but not too long to where it gets too roasty and we lose the sweetness of the coffee.
This particular coffee comes from the Huatusco region of Veracruz. This region is well known for coffee production. It is well suited for coffee growing with its mountainous and forest terrain. Volcanoes are also around this region which is excellent for the soil. The soils where the coffee farms are located correspond to hills of volcanic ash, classified as Luvisols, Andosols and Cambisols.
With the uniqueness of this region we are excited to explore and create more relationships with producers from Veracruz. Mexico is one country that we have always wanted to work more with so over the next few years we hope to be sourcing some stunning coffees. This coffee is a great coffee to get our foot in the door of Mexico.
This coffee coming from Palestina, Colombia is a great installment of our beloved Modern American espresso. As always, our goal with Modern American is to source and roast a coffee that has a great body for espresso to where we can roast it lighter so that we can highlight the complex sweetness of the coffee. To accomplish this, we roast this coffee slowly to bring out the sweetness, but we don’t roast it too dark so that we don’t taste too much roastiness. Although we call it an espresso roast, this coffee is also perfect for any other brew method, especially a batch brewer.
Our friends over at Atlantic Specialty Coffee helped us source this coffee from Palestina. This is a blend of coffee from 20 different specialty coffee-producing families. This group has its own collection center with a quality lab where they individually evaluate the physical and sensory quality of each lot by producer and then separate them according to profile and cup score prior to the final blend.
This group of producers were kind enough to give us their notes on the processing of their coffee. The producers use a traditional washed process because this allows the coffee to exhibit the characteristics of the regional terroir. This region is known for a very fine acidity, citrus notes, yellow fruit, a very marked sweetness and accentuated cleanliness. The producers use long fermentation times because the low temperatures of the region allow for a slow and constant process that contributes to the complexity in the cup. Drying is mainly done in the sun, in "casillas" or parabolic dryers, the process takes an average of 15 days.
The region of Palestina is well known for the quality of coffee being exported. Producers from this region have won the Cup of Excellence multiple times over the years.
Its geographic location provides ideal climate conditions for the production of specialty coffee. Coffee is grown there from 1,600 to 1,900 meters above sea level, with temperatures that oscillate between 16 and 25 ºC. The region's soils are fertile, derived from volcanic ash, and the varieties that are cultivated are mainly Caturra, Colombia and Tabi. The farms vary in size from 2 to 10 hectares, which each contain between 10 and 50 coffee trees.
We thought this was the perfect coffee to roast to our Modern American profile because of the density of the beans. The coffee offers nice canned peach sweetness with an almost ginger ale like sparking mouthfeel.