The Rich History and Cultural Stories of Yirgacheffe Kochere's Premium Single-Origin Coffee Beans

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The History, Culture, and Stories of Yirgacheffe Kochere's Premium Single-Origin Coffee Beans

Kochere G1 Flavor Profile

Located in Ethiopia's southernmost renowned growing region, Yirgacheffe boasts the highest altitude. Over 90% of the coffee is grown by local smallholders on small plots of land where they also cultivate vegetables and grains. This particular coffee comes from the Kochere region, the southernmost area of Yirgacheffe, which is the most productive and has the best conditions 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 standards for producing G1 grade coffee.

Flavor Characteristics

Classic natural processing style with citrus acidity and prominent berry aromas, ripe fruit juice notes, peach and subtle lychee fragrance, cocoa sweetness and sweet red wine finish, with a persistent and rich aftertaste.

Rich and complex fruit flavors: citrus, orange, passion fruit, mango, strawberry, blueberry accompanied by spice, wild ginger flower, lemon, and jasmine aromas. When sipped, vanilla and cherry-like acidity are noticeable but not harsh, with honey, premium hazelnut, citrus, and pomelo notes. The bright, fresh acidity leads to a mellow, sweet chocolate aftertaste. The delicate, clean, and elegant feeling brings pleasant and refreshing emotions.

Coffee Details: 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 coffee farmers

Coffee Varieties: Various Ethiopian heirloom varieties

Altitude: 1900-2250 meters

Processing Method: Washed and dried on raised African beds

Coffee Flavor

"Smooth, dense, 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 region. Although this coffee is also a "typical" Yirgacheffe, each sub-region's Yirgacheffe coffee has its special characteristics. The Adado area has drupe fruit notes; Konga area has citrus and drupe fruit notes; while Kochere resembles rich fruit tea with citrus and drupe fruit flavors. When natural-processed, the coffee develops dried cherry and cranberry notes with a touch of lemon acidity.

One of the advantages of Ethiopian coffee is its thorough hybridization. According to statistics, the Ethiopian highlands have 6,000 to 10,000 native coffee varieties. This is the birthplace of coffee, and the results of cross-pollination and genetic exchange are truly remarkable.

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, well-rounded sweetness

Kochere is a small sub-region southwest of Yirgacheffe, next to the village of 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 primarily feature citrus and drupe fruits with tea-like notes. This batch of HAMA comes from areas at 1600-2000 meters altitude and represents 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, fruit-like sweetness, full body

Near Ethiopia's Oromia Region, Arsi area, 310 kilometers southeast of the capital Addis Ababa, west of the ancient city of Harar, lies this forest-rich small growing region 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, introduced by Shoucheng, offers full flavors with 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 notes, jasmine, grape, juicy texture, prominent apricot sweetness in mid-to-late palate, solid body

Located about 25 kilometers southwest of the renowned Yirgacheffe town, next to Ch'elelek'tu village, Kochere has long been sought after worldwide for its exceptional flavors featuring citrus, drupe fruits, and charming tea aromas. Kochere has 50% primary forest coverage, red-brown clay soil up to 15 meters deep, and average altitudes above 2000 meters - excellent geographical conditions highly suitable for coffee cultivation. Shoucheng's cupping team selects exceptional batches here annually. This Debu batch reproduces Kochere's classic flavors while presenting delicate micro-regional characteristics like jasmine, bergamot, and grape notes.

Kochere is located in southwestern Ethiopia, about 25 miles north of the famous Yirgacheffe town. The production model primarily involves local small farmers delivering 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 becoming their main economic source. Due to income from coffee production, the local living standards are considerably better than many Ethiopian villages, with complete health facilities, higher education institutions, and other amenities. Advanced processing equipment allows Kochere region's coffee to consistently achieve high performance in washed processing, delivering clean sweetness with molasses and citrus complexity.

Flavor:

Jasmine floral notes, lemon, bergamot, honey, black tea

Manufacturer: FrontStreet Coffee (FrontStreet Coffee) Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Contact: 020-38364473 Ingredients: Roasted to order, self-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

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

Brewing Method

Hand-pour Yirgacheffe: 15g coffee, medium-fine grind (Fuji ghost teeth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water for 27-second bloom, 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 growing 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 is located in the Sidama administrative region of Ethiopia, showing that Yirgacheffe is a smaller area within the Sidama region.

Yirgacheffe itself is a small town with about 20,000 people. The three neighboring sub-regions of Wenago, Kochere, and Gelena Abaya produce coffee with flavors almost identical to Yirgacheffe, so they are also classified under the Yirgacheffe regional designation. Whether culturally or geographically, Yirgacheffe is similar to neighboring Sidamo, but Yirgacheffe seems particularly blessed with exceptional conditions. Top-quality Yirgacheffe coffee features floral notes, bright citrus acidity, lemon tones, and silky smooth mouthfeel.

Region: Kochere

Variety: Ethiopian heirloom

Processing Method: Washed

Growing Altitude: 1850-2000 meters

Debu is located about 25 kilometers southwest of the renowned Yirgacheffe town, next to Chelelektu village. Kochere has long been sought after worldwide for its exceptional flavors, including citrus, drupe fruits, and charming tea aromas.

Kochere has 50% primary forest coverage, red-brown clay soil up to 15 meters deep, and average altitudes above 2000 meters - excellent geographical conditions highly 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 regional names used as coffee names. This is true today and will remain predictable in the future. Additionally, the potential of original species and wild Arabica genes will be another major advantage for Ethiopian coffee.

SIDAMO

Sidamo, along with Harrar and Yirgacheffe, registered trademarks in 2004 through the Ethiopian government, increasing recognition for the region's reputation and distinctive coffee beans. Sidamo uses both washed and natural processing methods, gaining popularity 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 this region's coffee beans. This region 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 Harrar and is the oldest production area. Coffee from this region is extremely special and doesn't require additional irrigation. Harrar has long enjoyed an excellent reputation. Although natural processing can adjust the original turbid, woody earthy notes to bright blueberry flavors, these special and memorable coffee beans have opened the eyes of those who have worked in the coffee industry due to the diversity of bean flavors.

Altitude: 1500-2100m

Harvest: November-February

Variety: Heirloom

Ethiopia mainly has eight major growing 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 Yirgacheffe produces coffee with special, unique styles that are 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 sub-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 regional designation. In November 2009, Ethiopia implemented new trading and grading systems, establishing the Commodity Exchange (ECX), where coffee and other agricultural products are officially auctioned. Besides Yirgacheffe, three additional sub-regions were added: Wenago, Kochere, and Genlena Abaya, indicating that these three regions have extremely delicate flavors worthy of separate classification.

Important Notice :

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