Ethiopian Yirgacheffe Kochere Kore
Last but not least, it’s time to finally shine our spotlight on our Ethiopian offering, a delightfully balanced and substantially fruity coffee that has been sourced from the Kochere region in the world famous Yirgacheffe region.
This coffee, alongside three others, form part of our first ever Speciality Coffee Range and are currently going down a treat with those that have taken the plunge.
Ethiopian Yirgacheffe Kochere Kore
The story is well known: An Ethiopian goat farmer named Kaldi noticed one day that his goats were getting particularly frisky and energised after munching on this strange but enticing red berry. Consumed by intrigue he nibbled on one himself, loved what he tasted and ran off to the nearest monastery to spread the good word. Luckily for us, the monks disapproved and threw these cherries into their fire from which arose the most enticing aroma imaginable. The beans were then dissolved in water and drunk and the rest as they say is history.
Whether that story is true or not is up for debate (though the common, sensible consensus indicates it’s a work of fiction) but amongst historians and coffee fanatics alike, Ethiopia is considered the birthplace of coffee.
It is in this landlocked African country where the bean truly does flourish. Over the centuries, coffee has morphed and evolved natural to develop a myriad of different flavours. When it comes to genetic diversity, Ethiopia stands head and shoulders above any other coffee growing nation.
But amongst the array of cupping profiles, they can, generally, be described as being bright, floral and exceptionally fruity. If you’re new to Ethiopian coffee, or have been supping on dark espresso roasts for a long time, you could be mistaken for believing you’d been subjected to a run by fruiting!
This particular variety comes from the Kochere Kore of Yirgacheffe, specifically a small plot of agricultural land between the villages of Fishegenet and Chelektu. Here these beans are grown, on average, 2,000 metres above sea level; just about as high as many farmers dare go before their crop becomes susceptible to frost damage and a subsequent loss of quality. Once ready for harvest the beans are then pick, de-pulped and naturally processed.
In the cup
The resultant cup has accentuated fruit flavours and a distinct tartness that is subtly washed away to reveal a candy sweet finish, all back up by a unique floral fragrance.
Because of these fruity flavours, we advise that you brew this as a filter or pour over coffee.
Quick look
Origin: Kochere Kore, Yirgacheffe, Ethiopia
Altitude: 1,950 – 2,150m
Varietal: Various Ethiopian Heirlooms
Process: Picked, graded and naturally processed