Flavor Characteristics, Origin, and Brewing Parameters for Yirgacheffe Kochere Single-Origin Coffee Beans

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Flavor Characteristics, Region and Brewing Parameters of Yirgacheffe Kochere Single Origin Bean

Ethiopia Kochere Washed DEBU G1

• Country: Ethiopia
• Region: Kochere, Debu
• Altitude: 1600m-2500m
• Processing Method: Washed
• Grade: G1
• Variety: Heirloom
• Flavor Description: Floral, jasmine, grape, juicy texture, noticeable apricot sweetness in mid to late palate, solid body

Located approximately 25 kilometers southwest of the famous Yirgacheffe town, near the Ch'elelek'tu village, Kochere has always been highly sought after worldwide for its excellent flavors, including citrus, stone fruits, and charming tea notes. Kochere boasts 50% primary forest coverage, excellent geographical conditions with red-brown clay soil up to 15 meters thick and average altitude above 2000 meters, making it exceptionally suitable for coffee cultivation. Shoucheng Coffee's cupping team selects exceptional batches here annually. This batch from Debu reproduces Kochere's classic flavors, presenting delicate micro-regional characteristics like jasmine, bergamot, and grape.

Kochere is located in southwestern Ethiopia, about 25 miles north of the famous Yirgacheffe town. The production model primarily involves local small farmers sending their harvest batches to cooperatives for unified processing. The local Chalalacktu village has approximately 100,000 people who rely on coffee as their livelihood, with coffee-related production activities being their main economic source. Due to income from coffee production, local living standards are significantly better than many Ethiopian villages, with complete health facilities, higher education institutions, and other infrastructure. Advanced processing equipment enables Kochere region's coffee to consistently maintain high standards in washed processing, displaying clean sweetness with complex molasses and citrus notes.

Flavor: Jasmine floral, lemon, bergamot, honey, black tea

Factory: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: Roasted to order, in-house roasting
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Acidic coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Yirgacheffe coffee
Roast Degree: Light roast

Ethiopia has eight main coffee producing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Among these, the more 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 green beans. Typically, washed G2 and natural G3 Yirgacheffe are common. G1 is the highest grade, requiring the lowest defect rate and most excellent quality Yirgacheffe beans to undergo manual selection before being awarded Grade 1 status.

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

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

Hand Brew Yirgacheffe

15g coffee, medium-fine grind (Fuji Royal 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopia has eight main coffee producing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. The more 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 belongs to 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 nearly identical to Yirgacheffe, so they are also classified under the Yirgacheffe region. Yirgacheffe shares similar culture and geographical environment with neighboring Sidamo, but Yirgacheffe seems particularly blessed with exceptional conditions. Top-quality Yirgacheffe coffee features floral notes, bright citrus acidity, lemon-toned aromas, and silky smooth mouthfeel.

Regional Information

• Region: Kochere
• Variety: Ethiopia heirloom
• Processing: Washed
• Altitude: 1850-2000 meters

Debu is located in Kochere, approximately 25 kilometers southwest of the famous Yirgacheffe town, near the Chelelektu village. Kochere has always been highly sought after worldwide for its excellent flavors, including citrus, stone fruits, and charming tea notes.

Kochere boasts 50% primary forest coverage, excellent geographical conditions with red-brown clay soil up to 15 meters thick and average altitude above 2000 meters, making it exceptionally suitable for coffee cultivation.

Ethiopia

Population: 93,877,000

Ethiopia's regional names have the highest recognition in the coffee world, currently being the country with the most coffee names derived from regional names. This holds true today and will likely continue in the future. Additionally, the potential of original species and wild Arabica genetics will remain a major advantage for Ethiopian coffee.

SIDAMO

Sidamo, along with two other regions—Harrar and Yirgacheffe—had their trademarks registered and approved by the Ethiopian government in 2004, increasing recognition for both the region's reputation and its distinctly characteristic coffee beans. Sidamo uses both washed and natural processing methods, gaining popularity among consumers who prefer fruity and intensely aromatic coffees. After Italy withdrew from Ethiopia in 1942, locals began calling themselves Sidama. Therefore, both Sidamo and Sidama are common names for coffee from this region. This area also produces some of Ethiopia's highest quality coffee beans.

• Altitude: 1400-2200m
• Harvest: October-January
• Variety: Heirloom

LIMU

Even without the fame of Sidamo and Yirgacheffe, Limu still produces amazing coffee. Most of this region consists of small farmers, but there are also some large government-owned estates.

• Altitude: 1400-2200m
• Harvest: November-January
• Variety: Heirloom

HARRAR

This region consists of small towns surrounding Harrar and is the oldest producing area. The coffee here is extremely special, growing in an environment that doesn't require additional irrigation. Harrar has long enjoyed an excellent reputation. Although natural processing can transform the original cloudy, woody earthy notes into bright blueberry flavors. The coffee beans are so distinctive and memorable that those who have worked in this coffee industry have been amazed by the diversity of bean flavors.

• Altitude: 1500-2100m
• Harvest: November-February
• Variety: Heirloom

Ethiopia's eight main coffee regions are: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia. This area governs the relatively famous Yirgacheffe and Kochere. Because coffee produced in Yirgacheffe has special, unique characteristics and is widely loved, it forms its own category in product classification and always occupies a place in the global specialty coffee market. Yirgacheffe, located in Sidamo province, is itself a small town with three neighboring small regions: Wenago, Kochere, and Gelena Abaya. Because the coffee flavors produced in these areas are almost identical to Yirgacheffe, Kochere is also classified under the Yirgacheffe region. In November 2009, Ethiopia implemented new trading and grading systems, establishing the Commodity Exchange (ECX), where coffee and other agricultural products are publicly auctioned through this official institution. In addition to Yirgacheffe, three sub-regions were added: Wenago, Kochere, and Genlena Abaya, indicating that these three regions have extremely delicate flavors that warrant further subdivision.

Kochere G1 Flavor Profile

The most famous coffee-producing region in southern Ethiopia is the highest-altitude Yirgacheffe zone. Over 90% of coffee is grown by local small farmers on small plots of land where they also grow vegetables and grains. This bean comes from the Kochere region, the southernmost part of Yirgacheffe, which is the region with the best conditions and largest production volume among the four sub-regions. Small farmers in Kochere send harvested ripe red cherries to processing stations, where staff remove unripe cherries and place them on drying racks for sun drying. The entire process follows strict G1 production standards.

Flavor: Classic natural style, citrus acidity with distinct berry aromas, mature fruit juice sensation, honey peach and light lychee fragrance, cocoa sweetness with sweet red wine finish, long and rich aftertaste.

Rich and complex fruit flavors: citrus, orange, passion fruit, mango, strawberry, blueberry accompanied by spices, wild ginger flower, lemon and jasmine fresh aromas. When sipped, vanilla and cherry-like acidity is noticeable but not stimulating, with honey, premium hazelnut, citrus, pomelo tones, bright and fresh acidity, mellow and sweet chocolate aftertaste, creating a delicate, clean, and elegant feeling that brings pleasure and comfort.

Taste: Kochere G1

• Origin: Ethiopia
• Region: Yirgacheffe Kochere
• Altitude: 2000-2500 meters
• Grade: Grade 1
• Variety: Ethiopia Heirloom

Ethiopia Yirgacheffe Kochere Washed

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• Origin: Ethiopia
• Region: Yirgacheffe Gedeo Zone
• Farm: Small coffee farmers
• Coffee Variety: Multiple Ethiopia heirloom varieties
• Altitude: 1900-2250 meters
• Green Bean Processing: Washed processing and dried on raised beds

Coffee Flavor

"Rich, smooth and delicate texture, with fresh fruit, lime, raisin, raspberry and lemon juice flavors."

Kochere is located southwest of Yirgacheffe town, near the small village of Chelektu in the Gedeo zone. Although this coffee is also "typically" Yirgacheffe, Yirgacheffe coffees from various micro-regions each have their special characteristics. Adado region has stone fruit notes; Konga region has citrus and stone fruit flavors; as for Kochere, it's like rich fruit tea with citrus and stone fruit notes. If naturally processed, the coffee will have dried cherry and cranberry flavors, with a hint of lemon juice acidity.

One of the advantages of Ethiopian coffee is its thorough cross-breeding. According to statistics, the Ethiopian highlands have 6,000 to 10,000 original coffee varieties. This is the birthplace of coffee, and the results of cross-pollination and gene exchange are truly astonishing.

Ethiopia Kochere Washed HAMA G1

• Country: Ethiopia
• Region: Kochere, Hama
• Altitude: 1600m-2500m
• Processing Method: Washed
• Grade: G1
• Variety: Heirloom
• Flavor Description: Honey, lychee, lemon, rounded sweetness

Kochere is a small production region southwest of Yirgacheffe, next to a village called Ch'elelek'tu, located in the Gedeo Zone. It has 15 washing stations with approximately 25,000 farmers, with an average cultivation area of 5 hectares. Kochere region's flavor characteristics are mainly citrus and stone fruits with tea notes. This batch from HAMA comes from areas at 1600-2000 meters altitude, representing a small local tribe in Kochere.

Ethiopia Kochere Washed GOLOLCHA G1

• Country: Ethiopia
• Region: Kochere, Gololcha
• Altitude: 1800m-2000m
• Processing Method: Washed
• Grade: G1
• Variety: Heirloom
• Flavor Description: Dried fruit, tea notes, grape, citrus, fruit-like sweetness, full body

Near Ethiopia's Oromia Region's Arsi area, 310 kilometers southeast of the capital Addis Ababa, west of the ancient city of Harar, lies a forest-rich small production region situated at 1800-2000M altitude. Gololcha farmers emphasize the balance between shade and sunlight to maintain healthy coffee tree growth while also cultivating other cash crops. This batch of Gololcha imported by Shoucheng features full flavors with distinct fruit layers.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473