The Kenya Chinga wet mill is located in the Nyeri district of Kenya. The wet mill processes about 230 acres worth of coffee and is part of the Othaya Farmers’ Cooperative Society, which is made up of 783 members. Coffee is grown at almost 1800 […]
Guji is a sub-city of Sidama in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) in southern Ethiopia. Sidama is home to several of the best known sub-areas in Ethiopian coffee. Rather than coming from individual larger farms like many coffees in the Americas, most coffees […]
This beautiful, washed Yirgacheffe was prepared at the ALEMU Washing Station in the Mendero Mountains just to the south of Sidama. ALEMU is one of several coffee preparation stations that is a part of the Kochere Coffee Cooperative, comprised of approximately 500 farmers.
The Table is, of course, a big fan of coffee from the Kochere Cooperative; it has seen several of their coffees served upon it over the past couple years. I remain impressed with the care and pride the members take in the cultivation and preparation of their coffees, as it shows beautifully in the cup on a very consistent basis.
Kochere is growing in popularity, showcasing the consistent diversity of Yirgacheffe’s unique terroir.
Close to 100,000 local inhabitants rely on coffee as their main crop with which to feed their families. Of those 100,000 residents, the Kochere Cooperative consists of about 500 smallholder farmers who use shared wet mills to process their coffee, where it is washed and then dried on elevated drying beds.
The Kochere micro-region has long been known as one of the best origins for fully washed southern Ethiopian coffees. So much so, in fact, that now, about thirty percent of all coffee bearing the Yirgacheffe name comes from this specific area. The combination of very high altitude and iron-rich, acidic soil creates the ideal growing situation to produce the bright, floral Yirgacheffe profile.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping a cup of Ethiopia Kochere, from BeanFruit Coffee Company in Flowood, Mississippi. Feel free to pull up a chair.
origin: Kochere, Yirgacheffe, Ethiopia
farm: Alemu Washing Station
producer: smallholder farmers
association: Kochere Coffee Cooperative
elevation: 1900 – 2000 meters above sea level
cultivars: Ethiopia Heirloom
process: fully washed, raised bed dried
The aroma of this Ethiopia Kochere is heavenly; wonderfully fragrant, perfumed, and sophisticated featuring scents of flowers, stone fruit, red berries, and cane sugar.
Taking my first few sips of the cup immediately post-brew, I can already tell that this coffee is the very definition of a fine washed Kochere. It’s so clean and has such a delicate, nuanced flavor profile; there are no big berry bombs or ferment here—just juicy fruits, silky flower petals, and hints of sugary sweetness. A thin blanket of raw honey and salted caramel spreads over the tongue, in addition to a dusting of cane sugar and wisps of orange blossom.
As the cup cools off, its fruit flavors come to the forefront of every sip; a river of juicy peach, cranberry, raspberry, cherry, apricot, cantaloupe, and nectarine stream down the center of the palate. A flourish of chamomile and honeysuckle flutter throughout the finish.
Light-medium body; juicy mouthfeel; malic acidity; clean finish.
I love washed Yirgs, and BeanFruit Coffee Company’s Ethiopia Kochere is an exceptional one. Classy, elegant, and delicious.
It has a light body, a perfumed and sophisticated flavor profile, a crystalline clarity, and a stunning cleanliness. Furthermore, this was a tremendously refreshing coffee—particularly over ice or cold-brewed on these hot, humid summer days.
Guatemala accounts for 2.5 percent of the world’s total coffee production and has been a staple of Cafe Imports’ offerings since their humble beginnings. Their marathon cuppings in Guatemala are invigorating and exciting and produce some really excellent results, including their latest Regional Select, Guatemala Waykan. The department of […]
CENFROCAFE is one of the strongest cooperatives in Peru, both in terms of volume and quality. They have programs in place to increase production through organic fertilization also keeping plants healthy which is extremely helpful during coffee leaf rust outbreaks. CENFROCAFE produces about 120,000 quintales […]