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Ethiopia Yirgacheffe Kochere Israel Degfa Natural G1

Ethiopia Natural Process Yirgacheffe G1 Israel Degfa Processing Station Kochere Region

Flavor Description:

Cantaloupe, peach, strawberry, ripe berries

Intense and rich juice flavors, with the sweet and sour sensation of fruit candy.

Coffee Region: Kochere

Annual Rainfall: 1500-2000 mm

Grade Standard: G1

Coffee Variety: Heirloom

Average Annual Temperature: 22°C

Processing Method: Natural Process

Cultivation Altitude: 1800-2200m

Harvesting Method: Hand-picked

Kochere District (Kochere woreda)

In the southern Yirgacheffe region of Ethiopia, it can be said to be one of the highest places on Earth for growing coffee.

Due to the high altitude, wild heirloom coffee varieties, and iron-rich soil, Kochere district produces exceptionally high-quality coffee in the Yirgacheffe area.

With vibrant citrus acidity, floral aroma, sweet and silky mouthfeel, combined with Yirgacheffe's famous spicy notes and complex fruit flavors, Kochere has become a rare and prized coffee from the Yirgacheffe region.

The cherries they harvest are first manually sorted by small farmers in nearby communities (kebeles). The coffee trees are mostly "old vines," representing classic Ethiopian heirloom variety flavors.

Difference One: Washed vs Natural Yirgacheffe

Coffee beans must immediately enter processing after harvest, otherwise they will begin to ferment and develop off-flavors. There are two processing methods: "natural process" and "washed process," which result in different flavor profiles.

Natural process beans have complete natural richness, gentle aromas, and more body;

Washed process offers good richness, high aroma, and lively acidity.

Natural Process:

After harvesting, the fruits begin sun-drying without any processing. This is the oldest existing processing method. The drying process typically lasts about 4 weeks. The processing method must be very rigorous to ensure the coffee doesn't lose any flavor.

Fully Washed Process:

Using washing and fermentation methods to remove pulp, mucilage, and parchment. Farms using the washed process must build washing tanks and have access to continuous fresh water. During processing, the fermented beans are placed in the tank and moved back and forth, using the friction between 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 parchment with 50% moisture content and must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment, become moldy, and spoil.

The better processing method is sun-drying, which takes 1-3 weeks, but produces excellent flavor and is quite popular.

Difference Two: Coffee Bean Appearance

Raw Beans:

Generally, washed raw beans are blue-green, while natural process raw beans are yellow-green

Observing the Silver Skin:

The washed process typically removes the silver skin from coffee beans during processing, presenting a special luster, while the dry process (natural process) only removes the coffee husk, leaving the silver skin completely intact.

Silver Skin: Inside the parchment, there's an even thinner film wrapping the coffee beans. Due to its lustrous color with silver tones, people习惯 call it "silver skin."

Raw Bean Differences:

Generally, washed raw beans are blue-green, while natural process raw beans are yellow-green

Roasted Beans:

Washed Yirgacheffe has more silver skin, while natural process Yirgacheffe has less silver skin

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473