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Introduction to Yirgacheffe Washed Kochere Coffee Region - How to Brew Yirgacheffe Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Follow Coffee Workshop (WeChat Official Account: cafe_style). Ethiopia has eight main coffee bean growing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe, among which the more renowned specialty coffees are produced.

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Ethiopia's Major Coffee Growing 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 producing 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 green beans. Typically, you'll find washed G2 and natural G3 Yirgacheffe coffees. G1 represents the highest grade, with the lowest defect rate and most exceptional quality. Only Yirgacheffe beans that undergo additional manual selection can be awarded Grade 1 status.

Coffee Profile

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

Kochere Micro-Region

Kochere is located 25 kilometers southeast of Yirgacheffe in Ethiopia, representing a small micro-region renowned for coffee production. As one of Yirgacheffe's three famous micro-regions, it's home to approximately 100,000 residents who rely primarily on coffee cultivation as their main source of income. The region features advanced coffee processing and milling equipment. The renowned coffee review website Coffee Review has awarded Kochere washed beans an impressive score of 94 points.

Brewing Recommendations

For pour-over Yirgacheffe: Use 15g of coffee ground to medium-fine consistency (using a Fujiyama grinder at setting 3.5). Brew with a V60 dripper at 91-93°C water temperature. First, pour 30g of water and let it bloom for 27 seconds. Then pour to 105g and pause. Wait until the water level in the coffee bed drops to half before continuing to pour slowly until reaching 225g total. Avoid the final tail section. Use a 1:15 coffee-to-water ratio with a total extraction time of 2:00 minutes.

Yirgacheffe Geographic Context

Ethiopia's eight main coffee growing regions include Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. The most well-known specialty coffee regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe. Yirgacheffe is located within the Sidama administrative region of Ethiopia, indicating that Yirgacheffe represents a smaller sub-region within the broader Sidama area.

Yirgacheffe itself is a small town with approximately 20,000 inhabitants. Three neighboring micro-regions—Wenago, Kochere, and Gelena Abaya—produce coffee with flavor profiles nearly identical to Yirgacheffe, so they are also classified under the Yirgacheffe designation. While Yirgacheffe shares similar cultural and geographical characteristics with the neighboring Sidamo region, it appears to be particularly blessed with exceptional conditions. Top-quality Yirgacheffe coffee exhibits floral aromas, bright citrus acidity, lemon notes, 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-scale farmers delivering their harvest batches to cooperatives for unified processing. The local Chalalacktu village has about 100,000 residents who depend on coffee cultivation for their livelihood. Coffee-related activities constitute their primary economic source. Thanks to the income generated from coffee production, the local standard of living is significantly better than in many Ethiopian villages, with well-established 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 molasses and citrus notes.