V60 Pour-Over Parameters for Ethiopia Yirgacheffe Kochere Washed G1 Specialty Coffee Beans

Pour-Over Yirgacheffe Brewing Recipe

15 g of grounds at a medium-fine grind (Fuji Royal setting 3.5), a V60 dripper, and water at 91-93°C. First pour 30 g of water for a 27-second bloom. Continue pouring to 105 g, then wait until the water level drops halfway before pouring again. Slowly pour to a total of 225 g. Avoid the tail end. Ratio 1:15. Total extraction time 2:00.

Coffee Origin Information

Country: Ethiopia

Grade: G1

Region: Yirgacheffe

Roast Level: Light

Processing Method: Washed

Variety: Local Landraces

The Kochere Region

Kochere lies 25 kilometers southeast of Yirgacheffe in Ethiopia, a small sub-region known for producing high-quality coffee. As one of Yirgacheffe's three famous micro-regions, Kochere is home to roughly 100,000 people who depend on coffee for their main income, and its processing equipment is exceptionally advanced. The well-known review site Coffee Review awarded Kochere's washed beans a score of 94 points.

Ethiopia's Coffee Growing Regions

Ethiopia has eight major coffee-producing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. The most renowned specialty regions among them are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe. Yirgacheffe sits within Ethiopia's Sidama administrative region, which means it is in fact a smaller area inside the larger Sidama region.

Yirgacheffe itself is a small town of about 20,000 people. The three neighboring sub-regions, Wenago, Kochere, and Gelena Abaya, produce coffee with a flavor profile virtually identical to Yirgacheffe's, so they too are classified under the Yirgacheffe name. Although Yirgacheffe shares much of its culture and geography with neighboring Sidamo, it seems to have been especially favored with exceptional natural conditions. The finest Yirgacheffe coffees show floral notes, bright citrus acidity, lemon-like aromatics, and a silky mouthfeel.

Kochere lies in southwestern Ethiopia, about 25 kilometers from the famous town of Yirgacheffe. Production is built on local smallholders delivering their lots to cooperatives for unified processing. The local Chalalacktu village has roughly 100,000 people who depend on coffee for their livelihood, with related activity serving as their main economic engine. Thanks to the income that coffee generates, the local standard of living is noticeably better than in many Ethiopian villages, with solid health facilities, higher-education institutions, and other infrastructure. The advanced processing equipment lets Kochere's coffees consistently meet high standards in washed processing, delivering clean sweetness with complex notes of molasses and citrus.

Flavor Profile

Jasmine floral notes, lemon, bergamot, honey, and black tea.

Product Information

Manufacturer: FrontStreet Coffee

Ingredients: Freshly roasted in-house

Shelf Life: 30 days

Net Weight: 227 g

Packaging: Bulk

Taste Profile: Acidic coffee beans

State: Roasted coffee beans

Sugar Content: Unsweetened

Origin: Ethiopia

Coffee Type: Yirgacheffe coffee

Roast Degree: Light roast

FrontStreet Coffee Recommendation

To taste why Kochere's washed beans score so highly, start with FrontStreet Gedeb Cooperative. This washed Yirgacheffe shows jasmine and bright citrus acidity, and a medium-light roast adds green tea and honey to the cup. It stays clean and refined from first sip to finish, and it works equally well as pour-over, cold brew, or espresso.

FrontStreet Kenya Small Tomato is the other great showcase of the washed method. Grown at 1,550-1,750 m in Kenya's Thika region from SL28 and SL34 and given a 72-hour double washed fermentation, it brings cherry tomato and dark plum over pear and black plum, with brown-sugar sweetness and a hint of green tea in the clean finish.