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The Story and Origin of Ethiopian Yirgacheffe Kochere Washed G1 Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista discussions, please follow Coffee Workshop (WeChat public account: cafe_style). Yirgacheffe itself is a small town with approximately 20,000 people. The three neighboring small producing areas—Wenago, Kochere, and Gelena Abaya—are classified under the Yirgacheffe region because the coffee flavors they produce are virtually identical to those of Yirgacheffe. Whether in terms of culture or other aspects, Yirgacheffe maintains...

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Yirgacheffe itself is a small town with about 20,000 people. The three adjacent small producing areas of Wenago, Kochere, and Gelena Abaya, because the flavor of the coffee produced is almost identical to that of Yirgacheffe, are also classified under the Yirgacheffe regional category. Whether in terms of culture or geographical environment, Yirgacheffe is similar to the neighboring Sidamo, but Yirgacheffe seems to be more favored with exceptionally advantageous conditions. Top-quality Yirgacheffe coffee carries floral aromas, bright citrus fruit acidity, lemon-toned notes, and a silky smooth mouthfeel.

Kochere is located in southwestern Ethiopia, about 25 miles north of the famous Yirgacheffe town. The production model is mainly based on local small farmers delivering their output batches to cooperatives for unified processing. The local Chalalacktu village has about 100,000 people who rely on coffee for their livelihood. Related production activities have become their main source of economic income. Due to the income brought by coffee production, the local standard of living is much better than many Ethiopian villages, with complete health facilities, higher education institutions, etc. Advanced processing equipment has enabled Kochere region's coffee to consistently maintain high standards in washed processing, with clean sweetness carrying complex notes of molasses and citrus.

Hand Pour Yirgacheffe Brewing Method

15g powder, medium-fine grind (Fuji ghost teeth blade 3.5 grind), V60 filter cup, 91-93°C water temperature. First pour 30g water, let bloom for 27 seconds. Pour to 105g water and stop. Wait until the powder bed water level drops to half, then pour again. Slowly pour until 225g water. Discard the tail end. Water-to-powder ratio 1:15, extraction time 2:00.

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Coffee Information

Country: Ethiopia

Grade: G1

Region: Yirgacheffe

Roast Level: Light Roast

Processing Method: Washed

Variety: Local Indigenous

Kochere is located 25 kilometers southeast of Yirgacheffe, Ethiopia. It's a small producing area that has become prosperous through coffee production and is one of the three famous micro-regions of Yirgacheffe. The local population is about 100,000 people, with coffee beans as their main source of income. The processing and manufacturing equipment in this region is very advanced. The renowned coffee review website Coffee Review gave Kochere washed beans a high rating of 94 points.

Ethiopian Coffee Regions

There are eight main coffee bean producing regions in Ethiopia: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Among these, the more well-known specialty coffee producing regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Sidama administrative region of Africa, Ethiopia, which shows that Yirgacheffe belongs to a smaller area within the Sidama producing region.