Ethiopia – Kochere Yirgacheffe Washed, Heirloom - Direct Trade Coffee Beans - Micro Lot - LIMITED AVAILABILITY
(If you would like your beans ground, please let us know which grind you require)
Origin: Ethiopia
Location: Gedeo, Kochere
Altitude : 1800 - 1900m
Varietals: Kudhume, Dega, Wolisho
Avg Farm Size: 1.5-2ha
Processes: Washed
Harvest: November - February
Species: Coffea Arabica
Flavour: Floral, Lime, Other Fruit, Peach
TASTE PROFILE: Earl Grey, Tangerine, Lime, Gooseberry and Peach.
Kochere washing station nestled in the heart of Yirgacheffe, serves as a hub for smallholder farmers.
The landscape is shaded by native Cordia and Acacia trees, creating an ideal environment for the local coffee varietals Kudhume (also known as Kumie), Dega, and Wolisho to thrive.
Coffee has deep roots in Ethiopian culture, and Kochere is part of that legacy. As a district within the renowned Yirgacheffe region, Kochere has long been recognised for producing high-quality Arabica beans. Traditional farming practices and natural balance in pest control are to be expected in an ecosystem that gave birth to the plant.
Added to the region’s altitude, all factors contribute to coffees with bright acidity and floral, citrus notes. The coffee ceremony remains a central part of Ethiopian life, and Kochere beans are often used in these gatherings, reflecting its long history in the country.
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Thanks to long-standing relationships, a steady supply of high-quality beans is available. The approach goes beyond simple transactions, offering pre-harvest incentives that allow farmers to focus on picking only ripe cherries, rather than rushing to sell for immediate needs. It is common in the area for farmers to spend their money for different holidays specially for Ethiopian New Year, hence they really hurry to harvest both unripe and ripe cherries together just to sell & make money for their immediate use. This care and attention at the earliest stage sets the tone for the rest of the journey.
At Kochere, the atmosphere is one of precision and pride. From the moment cherries arrive, they’re handled with care. The station includes 10 standardised fermentation tanks and 215 drying beds, but whether using natural or washed methods, the goal is always the same: to bring out the best.