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Artwork Credit: Sam Landsberg
We recommend this coffee served as an opulent espresso beverage, drip coffee or single cup pour-over for your afternoon pickup.
Kochere is a significant coffee growing community in the Yirgacheffe region in Ethiopia, a very well-known coffee growing region southwest of the capital Addis Ababa. Yirgacheffe is famous for it’s iron rich soils that produce high quality specialty coffees.
This coffee comes from a number of small holder farmers in the Kochere woreda. The coffee is fully washed then dried on raised beds for 14-20 days until ready for packaging.
Ancient landrace varieties dominate the smallholder coffee gardens that are tended by farmers who intercrop food crops to maximize the potential of this region’s fertile soil. One of the most common varietals is 74158 that was based on a local landrace and further developed by the Jimma Agricultural Research Center. The small-sized beans, which are characteristic of Ethiopian coffee, contain distinctly sweet and fruity flavors that yield a delicious cup profile full of balanced acidity and complex notes. Since coffee grows naturally in these forests of Ethiopia (the only place in the world where this occurs, btw), coffee production is a much better long-term solution for the land and ecosystem here.
