Ethiopian Yirgacheffe Kochere - Coffee

Fresh Roasted Coffee

Details

Origin

Ethiopia

Process

Washed

Roast Suitability

Description

Ethiopian Yirgacheffe Kochere – Unroasted Coffee Beans Washed Arabica green coffee with notes of honey, peach, and citrus. This Ethiopian selection is a washed Arabica coffee sourced from the Chelelektu Washing Station in the renowned Kochere district of Yirgacheffe. Produced by more than 650 smallholder farmers, this coffee showcases the floral and citrus forward profile Ethiopia is celebrated for. Grown at elevations between 6,200 and 6,900 feet above sea level, these high-density beans produce a complex and bright cup with tasting notes of honey, white peach, lemon peel, and bergamot. Roasting Suggestions This Yirgacheffe green coffee is highly adaptable and performs well across a wide range of roast profiles. Light Roast: Emphasizes tea like body, florals, and citrus clarity Medium Roast: Balanced acidity with increased sweetness and fuller body Darker Development: Boosts viscosity and honeyed sweetness while softening acidity It works well as a single origin coffee and adds vibrancy and lift when used in blends. Origin Chelelektu is situated in the Kochere district of the Gedeo Zone, one of the highest altitude areas in Yirgacheffe. Fertile soils, abundant rainfall, and cool growing conditions provide an ideal environment for Ethiopia Heirloom varieties. The slow maturation of coffee cherries at elevation leads to dense green beans prized by home roasters for their flavor clarity, acidity control, and development potential. Farms The Chelelektu Washing Station supports over 650 smallholder farms, typically small garden plots averaging under five acres. These farms rely on traditional cultivation practices passed down for generations, with coffee often intercropped alongside food crops. This deep local knowledge and hands on approach plays a significant role in the high cup quality associated with Yirgacheffe coffees. Production & Processing Process: Washed Fermentation: 36–48 hours Drying: Sundried on raised beds for 12–15 days After pulping, the coffee undergo