Yirgacheffe Kochere Origin Single Bean: Grading, Pricing, Raw Beans, and Roasting Curve

Yirgacheffe Kochere Single Origin Coffee Bean Grading, Pricing, Green Beans and Roasting Curve

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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 micro-region in the southwestern part of Yirgacheffe, located next to a village called Ch'elelek'tu in the Gedeo Zone. It has 15 washing stations and about 25,000 farmers with an average planting area of 5 hectares. The flavor characteristics of Kochere region are dominated by citrus and stone fruit with tea notes. This batch of 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 aroma, grape, citrus, fruity sweetness, full body

Near the Arsi region of Ethiopia's Oromia Region, 310 kilometers southeast of the capital Addis Ababa, west of the ancient city of Harar, lies a small micro-region rich in forest resources at an altitude of 1800-2000m. Gololcha farmers emphasize the balance between shade and sunlight to maintain the healthy growth of coffee trees while also planting other cash crops. This batch of Gololcha introduced by Shoucheng Coffee has full flavor and distinct fruit layers.

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 about 25 kilometers southwest of the famous Yirgacheffe town, next to the Ch'elelek'tu village, Kochere has always been pursued by coffee lovers worldwide for its excellent flavor profile of citrus, stone fruit, and charming tea aroma. Kochere has half of its original forest coverage, excellent geographical conditions including up to 15 meters thick red-brown clay soil and an average altitude of over 2000 meters, making it extremely suitable for coffee cultivation. The Shoucheng Coffee cupping team selects exceptional batches here every year. This batch of 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 mainly involves local small farmers sending 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 living standard is much better than many Ethiopian villages, with complete health facilities, higher education institutions, etc. Advanced processing equipment has always enabled Kochere region's coffee to maintain high standards in washed processing, delivering clean sweetness with complex molasses and citrus notes.

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

Manufacturer: FrontStreet Coffee

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City

Contact: 020-38364473

Ingredients: Freshly roasted, home-roasted

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's Coffee Regions

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

Yirgacheffe's grading system is not based on bean size but on the proportion of defective beans in the total batch. Typically, you'll find washed G2 and natural G3 Yirgacheffe. G1 is the highest grade, requiring the lowest defect rate and highest quality Yirgacheffe beans to undergo additional hand sorting to be classified as Grade 1.

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 in Ethiopia, a small micro-region that has prospered from coffee production and is one of Yirgacheffe's three famous micro-regions. The local population is about 100,000 people, with coffee beans as their main source of income. This region's processing equipment is very advanced. The renowned coffee review website Coffee Review gave Kochere washed beans a high score of 94 points.

Brewing Method

Hand-poured Yirgacheffe: 15g of coffee, ground to medium-fine consistency (using Fuji's ghost tooth burr grinder at setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Among Ethiopia's eight main coffee-producing regions—Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe—the more well-known specialty coffee regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Sidama administrative region of Ethiopia, showing that Yirgacheffe belongs to a smaller area within the Sidama region.

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

Region: Kochere

Variety: Ethiopian heirloom

Processing: Washed

Growing Altitude: 1850-2000 meters

Debu is located about 25 kilometers southwest of the famous Yirgacheffe town, next to the Chelelektu village. Kochere has always been pursued worldwide for its excellent flavors, including citrus, stone fruit, and charming tea aromas.

Kochere has half of its original forest coverage, excellent geographical conditions including up to 15 meters thick red-brown clay soil and an average altitude of over 2000 meters, making it extremely suitable for coffee cultivation.

Ethiopia Coffee Overview

Population: 93,877,000

Ethiopia's regional names have the highest recognition in the coffee world, currently being the country with the most regional names used as coffee names. This is true today and will likely continue in the future. Additionally, the potential of original species and wild Arabica gene varieties will also be a major advantage for Ethiopian coffee.

SIDAMO

Sidamo, along with two other regions—Harrar and Yirgacheffe—were registered as trademarks by the Ethiopian government in 2004, increasing recognition for both the region's reputation and its distinctively characteristic coffee beans. Sidamo uses both washed and natural processing methods and is popular among consumers who enjoy fruity, intense aromas. 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 impressive 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 Harar and is the oldest production area. The coffee here is extremely special, not requiring additional irrigation. Harrar has long enjoyed a high reputation, and while natural processing can transform its original turbid, woody earthy notes into bright blueberry flavors, the coffee beans are so distinctive and memorable that they have opened the eyes of those who have worked in this coffee industry to the diversity of bean flavors.

Altitude: 1500-2100m

Harvest: November-February

Variety: Heirloom

Ethiopia mainly has eight major coffee-producing regions: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia. This region governs the more famous Yirgacheffe and Kochere areas. Because the coffee produced by Yirgacheffe has special, unique flavors that are widely loved, it stands alone in product classification and always occupies a place in the global specialty coffee market. Yirgacheffe itself is a town in the Sidamo province, with three neighboring micro-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 category. In November 2009, Ethiopia implemented new trading and grading systems, establishing the Commodity Exchange (ECX), where coffee and other agricultural products are auctioned through this official institution. Besides Yirgacheffe, three additional sub-regions were added: Wenago, Kochere, and Genlena Abaya, indicating that the flavors in these three regions are extremely delicate and can be further subdivided.

Kochere G1 Flavor Profile

The most prestigious coffee-producing area in southern Ethiopia is the highest-altitude Yirgacheffe region, where 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 area with the best conditions and largest production volume among the four sub-regions. Small farmers in the Kochere region deliver harvested red cherries to processing stations, where staff remove unripe cherries and place them on racks for sun-drying; the entire process follows strict G1 standard operating procedures.

Flavor: Classic natural processing style, citrus fruit acidity with prominent berry aromas, ripe fruit juice sensation, peach and subtle lychee fragrance, cocoa sweetness and sweet red wine finish, rich and persistent 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, and pomelo notes. Bright, fresh acidity, mellow and sweet chocolate aftertaste, the delicate, clean, and elegant feeling makes people feel pleasant and comfortable.

Taste: Kochere G1

Origin: Ethiopia

Region: Yirgacheffe Kochere

Altitude: 2000-2500 meters

Grade: Grade 1

Variety: Ethiopian Heirloom

Ethiopia Yirgacheffe Kochere Washed

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Origin: Ethiopia

Region: Yirgacheffe Gedeo Zone

Farm: Small-scale coffee farmers

Coffee Varieties: Various Ethiopian 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 "typical" Yirgacheffe, Yirgacheffe coffees from each micro-region still have their special characteristics. Adado region has stone fruit flavors; Konga region has citrus and stone fruit flavors; as for Kochere, it's like rich fruit tea with citrus and stone fruit notes. If processed naturally, 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 origin of coffee, and the results of cross-pollination and genetic exchange are truly astonishing.

Important Notice :

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Tel:020 38364473