Famous Ethiopian Coffee Brands Introduction - Yirgacheffe Kochere Coffee Flavor Profile

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Ethiopia is the birthplace of Arabica coffee, creating the miracle of Ethiopia's coffee empire. When visiting FrontStreet Coffee's store and looking at the coffee bean menu, you'll find numerous famous coffee-producing regions from Ethiopia, such as Yirgacheffe, Sidamo, Guji, Anasora, and other renowned regions. This leads some friends to ask: among Ethiopia's many coffee regions, which one truly represents the flavor of Ethiopian coffee?

FrontStreet Coffee believes that Yirgacheffe is unquestionably the representative. Yirgacheffe is located in the Gedeo region of southern Ethiopia. Due to the special and unique flavor profile of the coffee produced in Yirgacheffe, which is widely loved, it has established its own classification and always holds a significant position in the global specialty coffee market. Yirgacheffe, located in the Sidama province, is itself a small town with three neighboring sub-regions: Wenago, Kochere, and Gelena Abaya. Because the flavor of coffee produced in these regions is almost identical to Yirgacheffe and runs parallel in quality, Kochere is also classified within the Yirgacheffe regional category. In November 2009, Ethiopia implemented a new trading and grading system. Besides Yirgacheffe, three additional sub-regions were added: Wenago, Kochere, and Genlena Abaya, indicating that the flavors from these three regions are extremely delicate and worthy of further subdivision.

Coffee beans harvested from Kochere come from local small-scale farmers and are composed of numerous harvesting batches. These small farmers have an average coffee cultivation area of about 1 hectare (approximately 15 mu), with planting altitudes ranging from 1800-2000 meters. Since this region possesses relatively advanced green bean water processing equipment, it has always demonstrated high standards in washed processing. The coffee beans, known for their clean sweetness with complex notes of honey and citrus, are widely praised! The main local production model involves small-scale coffee farmers delivering their harvested red cherries directly to nearby cooperative washing stations for unified processing.

FrontStreet Coffee also selects coffee beans from the Kochere region that are washed processed. The washed processing method uses washing and soaking (fermentation) to remove the fruit pulp and mucilage. Farms using the washed method must build washing tanks and have access to a continuous supply of fresh water.

During processing, the fermented beans are placed in the tank and moved back and forth, using the friction of the beans and the power of flowing water to wash the coffee beans until they are smooth and clean. After washing, the coffee beans are still encased in their parchment layer with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment and become moldy and spoiled. The better processing method is sun drying, which takes 1 to 3 weeks, but results in excellent flavor that is highly appreciated.

After the washing plant selects and grades the red cherry-colored coffee fruits, they undergo direct depulping, washing, and fermentation. After washing, the parchment coffee beans are placed on racks for natural sun exposure until the humidity reaches 12% or below, at which point they are directly sent to the Ethiopian Commodity Exchange (ECX) warehouse in Awassa. Cupping grading and quantity assessment are conducted. Typically, washed processed beans are stored in parchment form until the dehulling work is done just before export.

In earlier years, because traditionally natural-processed coffee beans had relatively high defect rates, the introduced washed processing technology produced coffee beans with low defect rates and high quality. Therefore, the modern washed processing used in the Kochere region has significantly improved the quality of coffee beans from this region, attracting numerous coffee hunters to come and purchase them.

FrontStreet Coffee Ethiopia Kochere Coffee Beans

Region: Yirgacheffe, Kochere Region
Altitude: 1650-1800 meters
Processing Method: Washed
Grade: G1
Variety: Local Landrace
Roast Level: Medium-Light Roast

FrontStreet Coffee Roasting Analysis

Roaster: Yangjia 600g Semi-direct Heat

Light roasting makes the tropical-grown Yirgacheffe fruit aromas more obvious and rich. Upon entry, the slight acidity reveals apple-like sour notes. This acidity actually enhances the coffee's body, making the bitterness become aromatic and worth savoring. Fundamentally, coffee is a fruit, and being able to maintain fruit sweetness and sourness after high-temperature roasting is the special characteristic of Yirgacheffe. Using a quick roasting mode, the drum temperature is set to 200°C when beans are loaded, with the air damper opened to 3. After 1 minute, adjust the heat to 160°C, keeping the air damper unchanged. At 4'50", when the temperature reaches 150°C, the bean surface turns yellow, grassy aromas completely disappear, and dehydration is complete. Adjust heat to 130°C and open the air damper to 4.

At the 8th minute, ugly wrinkles and black spots appear on the bean surface, and the toasted bread aroma clearly transforms to coffee aroma. This can be defined as the prelude to first crack. At this point, one must listen carefully for the sound of first crack. At 8'20", first crack begins. Reduce heat to 70°C, open the air damper completely (heat adjustment must be very careful, not so low that cracking stops), and discharge at 192°C.

FrontStreet Coffee Cupping Records

FrontStreet Coffee conducts cupping 8-12 hours after roasting the coffee beans. Through cupping, the flavors of Kochere coffee beans are identified as orange blossom, lemon, black tea, and fruit sweetness and sourness.

FrontStreet Coffee Brewing Suggestions

FrontStreet Coffee believes that the freshness of coffee beans significantly affects their flavor expression. Typically, coffee's optimal tasting period is from day 4 to day 40 after roasting. If you want to experience more flavors of the coffee, FrontStreet Coffee suggests purchasing freshly roasted coffee beans and grinding them fresh for brewing. FrontStreet Coffee's beans are all roasted fresh and shipped immediately. In the case of express delivery, FrontStreet Coffee ships beans roasted within 5 days, so when they reach the customer's hands, they have just passed the resting period and can be enjoyed immediately.

Kochere Coffee Bean Brewing Parameters

Dripper: V60 Dripper
Dose: 15g
Water Temperature: 91°C
Grind Size: Medium-fine grind for pour-over (80% pass-through through #20 sieve)
Water-to-coffee ratio: Close to 1:15
Pouring Method: Three-stage pour

First Stage: 30ml water for bloom, 30 seconds;
Second Stage: Small water stream, center circular pour to 125ml;
Third Stage: After water level drops to halfway, pour to 225ml;
Total Time: 2 minutes.

Pour-over Flavor Description: The washed processing results in brighter acidity, similar to citric acid, with a cleaner taste. Citrus aromas are more pronounced, and the finish has some black tea-like characteristics.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473