Yirgacheffe Washed Kochere Pour-Over Brewing Data | How to Brew Yirgacheffe Washed Kochere Coffee

Brewing Method

Hand-poured Yirgacheffe. 15g of coffee, medium-fine grind (Fuji ghost-tooth grinder at 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second pre-infusion, then pour to 105g and pause. Once the water level drops halfway, continue pouring slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Kochere Region Introduction

Kochere lies 25 kilometers southeast of Yirgacheffe town in Ethiopia — a small but prosperous coffee-producing area and one of Yirgacheffe's three famous micro-regions. The local population is about 100,000 people, and coffee beans are their main source of income. Processing equipment in the region is very advanced, and the renowned review site Coffee Review awarded Kochere washed beans a high rating of 94 points.

Ethiopia's Coffee Regions

Ethiopia has eight main coffee-growing regions: Nekempte (Lekempti) Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. The better-known specialty regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe. Yirgacheffe sits within the Sidama administrative region of Ethiopia, making it a smaller area inside Sidama.

Yirgacheffe itself is a small town of about 20,000 people. The three neighboring micro-regions — Wenago, Kochere, and Gelena Abaya — produce coffee whose flavors are nearly identical to Yirgacheffe's, so they are classified under the Yirgacheffe name. Yirgacheffe shares a similar culture and geography with nearby Sidamo, but it seems uniquely favored: top-quality Yirgacheffe features floral notes, bright citrus acidity, lemon-toned aromas, and a silky smooth mouthfeel.

Kochere District Details

Kochere is located in southwestern Ethiopia, about 25 miles north of the famous Yirgacheffe town. Production there follows a model in which local smallholder farmers deliver their harvests to cooperatives for unified processing. The local Chalalacktu village has about 100,000 people who depend on coffee for their livelihood; coffee-related activity is the area's main economic engine. Thanks to that income, local living standards are far better than in many Ethiopian villages, with complete health facilities, higher-education institutions, and other amenities. The advanced processing equipment lets Kochere maintain high standards in washed processing, yielding clean sweetness with complex notes of molasses and citrus.

Flavor Profile

Jasmine florals, lemon, bergamot, honey, and black tea.

Product Information

Ingredients: Roasted to order, house-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Acidic coffee
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Yirgacheffe coffee
Roast Level: Light roast

Yirgacheffe Classification

Ethiopia has eight main coffee-growing regions: Nekempte (Lekempti) Gimbi, Limu, Illubador, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. The better-known specialty regions among them 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 lot. The most common offerings are washed G2 and natural G3. G1 is the highest grade — only Yirgacheffe beans with the lowest defect rate and outstanding quality, after manual selection, can be rated Grade 1.

Specifications

Country: Ethiopia
Grade: G1
Region: Yirgacheffe
Roast Level: Light roast
Processing Method: Washed
Variety: Local native varieties

FrontStreet Coffee Recommendation

Yirgacheffe is a small town in Ethiopia's southern Sidamo province at roughly 1,700-2,100 meters, with coffee grown above 1,800 meters — among the highest coffee elevations anywhere. Its signature white floral notes and lemon-citrus acidity made it a household name, so much so that in 2010 the Ethiopian Commodity Exchange finally separated it from Sidamo as its own appellation. FrontStreet Coffee's washed Yirgacheffe house lot delivers that classic profile — white jasmine, bright citrus and lemon acidity, and a tea-like finish — at an approachable price, making it an ideal first specialty bean.

Brew it the way FrontStreet does: V60, 90-91°C water, 15g of coffee at 1:15, a fine-sugar grind (80% pass through a #20 sieve), and a three-stage pour — 30g for a 30-second bloom, 95g more to reach about 125g, then a final 100g to about 225g, finishing between 2:00 and 2:10.