Ethiopia | Natural Yirgacheffe G1 | Kochere Town | Boli Village Bonde

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Ethiopia Yirgacheffe Kochere Bolje Bonde Natural G1

Flavor Description: Mixed berries, honey water, orange, sweet peach, malic acid, and fruity wine aftertaste.

Introduction

Kochere is located in the Gedeo region of southern Ethiopia. This region oversees the relatively famous areas of Yirgacheffe and Kochere. Because the coffee produced in Yirgacheffe has a special flavor with a unique style and is widely loved, it forms its own category in product classification and has always occupied a place in the global specialty coffee market.

Yirgacheffe, located in Sidama Province, is itself a small town with three neighboring small producing areas: Wenago, Kochere, and Gelena Abaya. Because the flavor of the coffee produced is almost on par with Yirgacheffe, Kochere is also classified under the Yirgacheffe region. Ethiopia implemented a new trading and grading system in November 2009. In addition to Yirgacheffe, three sub-producing areas were added: Wenago, Kochere, and Genlena/Abaya, indicating that the flavors of these three producing areas are extremely delicate and can be further subdivided.

According to Ethiopia's official ECX system, the Yirgacheffe producing area is subdivided into 8 Woredas (townships) based on flavor quality Q-grade: Dilla/Bule/Wenago/Yirgacheffe/Kochere/Gedeb/Gelena/Abaya. Among them, Kochere and Gedeb sub-producing areas are particularly distinctive. Gedeb is also located southeast of Yirgacheffe, with higher altitudes ranging from 2000 to 2400 meters. The coffee produced in Worka village and Banko Gotiti village is exceptional. Kochere is adjacent to Yirgacheffe, with lower altitudes ranging from 1750 to 2100 meters, and its quality is impeccable.

Kochere is a small producing area located about 25 kilometers southeast of Yirgacheffe. The harvested coffee beans come from locally grown small-scale coffee farmers, formed by the collection of numerous individual small coffee farmers. These small farmers have an average coffee cultivation area of about 1 hectare, with cultivation altitudes of about 1800 to 2000 meters. The coffee varieties are mainly a mix of Typica and Heirloom (local native varieties). Because this producing area has relatively advanced green bean water processing equipment, it has always shown high-level performance in the field of washed processing, with clean sweetness carrying complex notes of honey and citrus, praised by many. The main local production model involves small coffee farmers directly delivering their harvested red cherries to nearby cooperative washing stations for unified processing. Ethiopia began introducing washed processing technology in the 1970s. Currently, the green bean processing in the Kochere producing area is mainly washed, but natural processing also achieves high-quality levels.

The processing plant first selects and grades the red cherry-colored coffee fruits, then directly uses water to remove the non-dense ones that float. After scooping up the dense red cherry-colored coffee fruits that sink, the parchment beans are placed on racks for natural sun-drying. When the humidity reaches 12% or below, they are directly sent to the Ethiopia Commodity Exchange (ECX) warehouse in Awassa. Cupping grading and quantity are usually conducted. Beans processed by natural methods are generally stored in parchment form until the dehulling work is done before export.

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