Nav: Home > Coffee >

Yirgacheffe Washed Kochere Flavor Description | Which Kochere Coffee Brand is Best

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - follow Coffee Workshop (WeChat public account cafe_style). Ethiopia has eight main coffee growing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe, among which the most renowned specialty

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style).

Ethiopia's Major Coffee Regions

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 coffee regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe.

Yirgacheffe Grading System

Yirgacheffe's grading system is not determined by bean size but rather by the proportion of defective beans in the total batch. Commonly available are washed G2 and natural G3 Yirgacheffe. G1 represents the highest grade, where Yirgacheffe beans with the lowest defect rate and most excellent quality undergo manual selection to be classified as Grade 1.

Coffee Profile

Country: Ethiopia
Grade: G1
Region: Yirgacheffe
Roast Level: Light Roast
Processing Method: Washed
Variety: Local Landrace

Kochere Region

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

Brewing Method

Pour-over Yirgacheffe: 15g of coffee, ground to medium-fine (Fuji grinder with ghost teeth at setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Yirgacheffe Geographic Details

As mentioned earlier, Ethiopia has eight main coffee growing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Sidama administrative region of Ethiopia, making Yirgacheffe a smaller area within the Sidama region.

Yirgacheffe itself is a small town with approximately 20,000 people. The three neighboring small regions of Wenago, Kochere, and Gelena Abaya produce coffee with flavors almost identical to Yirgacheffe, so they are also classified under the Yirgacheffe regional category. Both culturally and geographically, Yirgacheffe is similar to its neighbor Sidamo, but Yirgacheffe seems especially favored with uniquely advantageous conditions. Top-quality Yirgacheffe coffee features floral notes, bright citrus fruit acidity, lemon-toned aromatics, and a silky smooth mouthfeel.

Kochere Region Details

Kochere is located in southwestern Ethiopia, approximately 25 miles north of the famous Yirgacheffe town. The production model primarily involves 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 related production activities being their main economic source. Due to income from coffee production, the local standard of living is much better than many Ethiopian villages, with complete health facilities, higher education institutions, and other infrastructure. Advanced processing equipment has always enabled Kochere region's coffee to maintain high performance in washed processing, delivering clean sweetness with complex molasses and citrus notes.