Disclaimer: We love Ethiopian coffees! They’re fruit forward, complex, and insanely diverse. Our 2023 Yirgacheffe Kochere offering is no different. This is the second year purchasing this yeast inoculated washed Yirgacheffe from producer Hamed Awol grown in the subtropical region of Gedo, Yirgacheffe. Hints of peach and bergamot dominate the coffee’s aroma, and a black tea like texture rounds out the body.
What makes this coffee unique is the way it’s processed. The red coffee cherries get harvested at peak ripeness, and then get pulped using minimal water to keep as much of the mucilage around the coffee seed – this sticky layer will act as food for the yeast during fermentation. A specific yeast strain is then rehydrated and added to the tanker with the coffee. After 72 hours of fermentation, the coffee gets washed and transferred to raised beds to dry to the targeted moisture.
How we enjoy this coffee: start with 20 grams of coffee using 360 grams of 205° water (1:18 ratio) at a medium coarse grind (Barazta Encore 23). The total brew time should take between 3:15 – 3:30 minutes.