Introduction to Yirgacheffe Kore Processing Plant - Yirgacheffe Coffee Flavor Profile

Ethiopia's Major Coffee Growing Regions

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Ethiopia primarily has eight major coffee 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 two renowned areas: Yirgacheffe and Kochere. Due to the distinctive flavors and unique style of coffee produced in Yirgacheffe, which are widely beloved, it has established its own classification in the coffee product hierarchy and has always maintained a significant presence in the global specialty coffee market.

Yirgacheffe itself is a small town located in the Sidama province, with three nearby small growing regions: Wenago, Kochere, and Gelena Abaya. Because the coffee flavors produced in these areas are nearly identical to those of Yirgacheffe and run parallel in quality, Kochere has also been classified within the Yirgacheffe regional category.

Ethiopia's New Trading System and Kochere Region

In November 2009, Ethiopia implemented a new trading and grading system. In addition to Yirgacheffe, three new sub-regions were added: Wenago, Kochere, and Genlena Abaya, indicating that the flavors from these three regions are exceptionally delicate and warrant further subdivision. Kochere is a small growing region located about 25 kilometers southeast of Yirgacheffe. The harvested coffee beans come from local small-scale coffee farmers, representing a collective of numerous individual small coffee farmers. These small farmers' coffee cultivation areas average about 1 hectare each, with growing altitudes ranging from approximately 1,800 to 2,000 meters. The coffee varieties are mainly a mix of Typica and Heirloom (local native varieties).

This is a prosperous region known for coffee production and one of the three famous micro-regions of Yirgacheffe, with a local population of about 100,000 people. Coffee beans serve as the primary source of income. Due to this region's relatively advanced green coffee water processing equipment, it has consistently demonstrated high standards in washed processing. The coffee beans are praised for their clean sweetness with complex notes of honey and citrus. The main local production model involves small coffee farmers directly delivering their harvested red cherries to nearby cooperative washing stations for unified processing.

Ethiopia introduced washed processing technology in the 1970s, and currently, the Kochere region's green coffee processing is predominantly washed. After the washing plants screen and grade red cherry-colored coffee fruits, they directly remove the pulp for washing and fermentation. After washing, the parchment coffee beans are placed on racks for natural sun-drying until the moisture content 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 then conducted. Typically, washed processed beans are stored in parchment form until the dehulling work is performed just before export. The renowned coffee review platform Coffee Review gave Kochere washed beans an impressive rating of 94 points. Since the implementation of the ECX system in 2008, most green coffee beans have been sold through competitive bidding under this system. This batch of green beans originates from the Kore processing plant in Kochere.

Kore Processing Plant and Coffee Characteristics

This processing plant is located in the Yirgacheffe region, in the small village of Kore situated between Fishegenet and Chelelektu. It is a washing plant composed of approximately 700 small coffee farming families, primarily processing fruits harvested from nearby small coffee farmers. The coffee fruits are local native varieties (Heirloom) grown at altitudes of approximately 1,800-2,000 meters.

Rated as G1 (Grade 1), the highest grade by ECX standards, these beans demonstrate excellence in appearance, consistency, freshness, dry aroma, and flavor. The aromatic expression is remarkably rich, displaying the distinctive characteristics of the Yirgacheffe origin, emitting an elegant and captivating floral perfume-like fragrance. Notes of flowers, bright citrus fruit acidity, lemon, berries, and honey's sweet and sour aromas emerge. The rising jasmine fragrance and lemon notes, bergamot, honey sweetness, grapefruit tones, refined fruit acidity, and bright mouthfeel create a complex profile. Jasmine, orange, grape, vanilla, honey, and floral notes combine for a clean, balanced taste with a lingering, lively, and varied fruit sweetness in the aftertaste.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

• Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C
• French Press: Recommended grinder setting 4, water temperature 90°C
• Siphon: Recommended grinder setting 4, water temperature between 90°C-91°C
• AeroPress: Recommended grinder setting 3.5, water temperature 90°C

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