Nav: Home > Coffee >

Ethiopia Yirgacheffe Kochere Washed G1 Specialty Coffee Bean Varieties, Brand Recommendations and Estates

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista communication, follow Coffee Workshop (WeChat official account: cafe_style). Ethiopia has eight main coffee growing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Among these, the most renowned specialty

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style)

Ethiopia has eight major coffee-producing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Among these, the most renowned specialty coffee regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe.

Yirgacheffe's grading system is not determined by bean size but by the proportion of defective beans in the total batch. Typically, you'll find washed G2 and natural G3 Yirgacheffe coffees. G1 represents the highest grade—only the finest Yirgacheffe beans with the lowest defect rates undergo manual selection to be classified as Grade 1.

For pour-over Yirgacheffe: Use 15g of coffee, ground to medium-fine consistency (Fujimazuku 3.5 grind setting), with a V60 dripper at 91-93°C water temperature. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g, then pause until the water level drops halfway. Slowly pour until reaching 225g total. Avoid the tail section. Use a 1:15 coffee-to-water ratio with a total extraction time of 2:00.

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style)

Coffee Information

Country: Ethiopia

Grade: G1

Region: Yirgacheffe

Roast Level: Light Roast

Processing Method: Washed

Variety: Local Landraces

Kochere is located 25 kilometers southeast of Yirgacheffe in Ethiopia—a small coffee-producing region and one of Yirgacheffe's three famous micro-regions. With approximately 100,000 local residents, coffee beans serve as their primary source of income. The processing equipment in this region is exceptionally advanced. The renowned coffee review website Coffee Review awarded Kochere's washed beans an impressive score of 94 points.

Ethiopia has eight major coffee-producing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. The most renowned specialty coffee regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Sidama administrative region of Ethiopia, indicating that Yirgacheffe is a smaller area within the larger Sidama region.

Yirgacheffe itself is a small town with about 20,000 inhabitants. The three neighboring micro-regions—Wenago, Kochere, and Gelena Abaya—are also classified under the Yirgacheffe designation because their coffee flavors are virtually identical to those from Yirgacheffe. Both culturally and geographically, Yirgacheffe closely resembles the neighboring Sidamo region, but Yirgacheffe seems especially blessed with uniquely favorable conditions. The finest Yirgacheffe coffees feature floral aromas, bright citrus acidity, lemon-like notes, and a silky-smooth mouthfeel.

Kochere is located in southwestern Ethiopia, approximately 25 miles north of the famous Yirgacheffe town. Production is primarily organized through local small farmers delivering their batches to cooperatives for unified processing. The local Chalalacktu village has about 100,000 people who depend on coffee for their livelihood, with coffee-related activities serving as their main economic source. Thanks to income from coffee production, the local standard of living is significantly better than in many Ethiopian villages, with well-equipped health facilities, higher education institutions, and other infrastructure. Advanced processing equipment enables Kochere region's coffee to consistently achieve high standards in washed processing, delivering clean sweetness with complex notes of molasses and citrus.