Ethiopia Kochere Grade 1 Natural
Altitude: 1800-2000m above sea level
Growers: Smallholders in the Kochere District
Region: Gedeo Zone
Varietal: Indigenous heirloom
Process: Full natural and dried on raised beds
Kore is the village, or kebele, where this coffee is grown and processes, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers from the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.
Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a "classic" Yirga coffee, all of the sub regions tend to have different flavour profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit.
Ethiopia is the birthplace of coffee, and Yirgacheffe is largely considered to be the finest Ethiopian coffee. This vibrant, coffee displays clean tastes and a complexity of floral notes in the aroma.
Tasting Notes: Stone Fruit, Honey, Floral, Key Lime