Autumn Pour-Over Blend Coffee | Pour-Over Blend Coffee Beans【Ethiopia Washed Kochere】

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Autumn Pour-over Blend Coffee | Pour-over Blend Coffee Beans 【Ethiopian Washed Kochere】Simple Introduction? What are the Flavor Characteristics?

The Kochere production area is located in the Kochere region of Yirgacheffe, Ethiopia. The washed green beans are graded as G1 and G2, while natural processed green beans are graded as G3, G4, and G5. Kochere G1 coffee features bright fruit acidity and slight fruity sweetness, with distinctive regional flavors and aromas. Due to the obstruction of the East African Rift Valley, the coffee bean shapes differ on both sides - the eastern Harrar varieties → beans are relatively slender and pointed, with distinctions between long and short forms; the western half has diverse original forest varieties, with beans from Ilubabor, Lake Tana, and Jimma in the northwest being noticeably larger. Coffee farmers from the eastern Harrar highlands and southwestern Kaffa forest have a competitive relationship, with eastern farmers claiming Arabica originated from the Harrar highlands rather than the southwestern Kaffa forest. Kaffa forest varieties: Jimma, Teppi, and Bebeka, have higher disease resistance but inferior flavors compared to the eastern half.

Kochere Production Area (Kochere)

Altitude: 1,900-2,000 meters | Garden coffee system

Kochere is located 25 kilometers southeast of Yirgacheffe, Ethiopia, as a small production area. It's a region wealthy from coffee production and one of Yirgacheffe's three famous micro-regions. The local population is about 100,000 people, with coffee beans as the main source of income. This area has very advanced processing equipment. The renowned coffee review website Coffee Review gave Kochere washed beans a high rating of 94 points.

Flavor Profile

Prominent plum and citrus aroma, balanced fruit acidity without being harsh, transforming into sweet taste in the mouth, with a light cocoa richness in the aftertaste. Suitable for those who prefer a refreshing taste.

Most Diverse Cultivation Systems

Forest Coffee

Refers to wild coffee trees in original forests. Protected by the government, with designated personnel for harvesting. Total production accounts for only 5-10%.

Semi-forest Coffee

Refers to semi-wild coffee where farmers regularly enter the forest to prune shade trees or coffee branches and leaves, increasing light penetration and fruit yield. Total production accounts for 35%.

Garden Coffee

Refers to smallholder farmers growing their own coffee, often intercropped with other cash crops, mostly planted under enset plants. Total production accounts for 50%.

Plantation Coffee

State-owned or private land clearing, similar to the corporate and scientific management in Central and South America. Total production accounts for only 5-10%.

Yirgacheffe: Altitude 1,800-2,000 meters | Garden coffee system

Yirgacheffe's International Rise

Processing Method: Primarily Washed

After the 1970s, washed Yirgacheffe's unique floral and citrus flavors rose to international prominence, praised as the "Yirgacheffe taste." In 2003, a chemist "Dr. Illi" (deceased) pointed out during a speech at the American Specialty Coffee Association that certain aromatic components in Yirgacheffe can also be found in Chanel No. 5 perfume and Darjeeling tea, known as the champagne of teas.

However, starting in 2006, natural processing began a counterattack. In the "Gold Cooperative Coffee Competition," natural processed beans dominated washed beans, with the top three high scores all taken by natural processed beans. Coffee trader "Adula Bagshi" purchases specific varieties of ripe red cherries from small farmers in Mist Valley, Yirgacheffe's highest altitude area, and processes them at his natural processing factory in the town of Idido. Strict quality-controlled Yirgacheffe natural processed beans repeatedly shine in the specialty coffee category, becoming a sought-after delicacy for connoisseurs.

Natural Processed Bean Taste: Fruity acidity aroma, fuller body, better viscosity, greater amplitude.

Washed Bean Taste: Floral aroma, better clarity.

Ethiopian coffee beans are graded by the number of defective beans, divided into 5 levels:

G1-G2 for washed beans: G1 is the highest grade, with no more than 3 defective beans per 300 grams of green beans.

G3-G5 for natural processed beans: G5 is the lowest grade for Ethiopian coffee exports.

FrontStreet Coffee Brewing Recommendation:

Dripper: Hario V60

Water Temperature: 90 degrees

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds, first pour 25g water for 25s bloom, second pour to 120g then pause, wait until the water level drops to half before continuing to pour, slowly pour until reaching 225g total water, extraction time around 2:00.

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and drains quickly, pausing during pouring can extend extraction time.

Important Notice :

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