Ethiopia Yirgacheffe Kochere Marsaissa Natural Process Rose Peach Essential Oil Intoxication

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FrontStreet Coffee - Yirgacheffe Kochere Malesha Honey Process Introduction

In 2018, Nordic Approach began experimenting with honey-processed coffee in Ethiopia. This is an experimental batch from Israel Degfa, the owner of the processing station! The station owner, Israel Degfa, is implementing sustainable development projects and investing more in quality improvement. They have established cooperatives, are working toward Rainforest Alliance certification, and have invested in a cherry flotation system.

This coffee comes from a private processing station called Qore in Kochere (Yirgachefe), named after the village where it's located, and it collects cherries from different small farmers. The processing station is owned by Israel Degfa. Qore means "sharp," like a sharp knife or thorns on plants. In 2018, Israel Degfa took full management of the supply chain, with high-quality green coffee beans sold directly and stored in the processing station's warehouse.

Several hundred farmers deliver small amounts of coffee cherries to the processing station daily. The farms owned by farmers who deliver to the processing station average 1 hectare in size. Most coffee is grown organically with minimal pruning and management. Less than 1,500 coffee trees can be planted per hectare, and a single tree's cherry yield typically doesn't exceed 100-200 grams of green coffee beans.

Before entering the processing stage, the whole coffee cherries undergo flotation in water pools, with floating cherries being screened out. After sorting the coffee, the remaining cherries are sent to an Agarde disc pulper for depulping, where they're separated into 3 density grades, with only one density grade used for honey processing. After depulping and grading, the coffee cherries still retain most of their mucilage. They are then spread thinly on African beds to dry slowly, covered with shade nets at night. The following morning, these sticky coffee beans in parchment are separated to prevent them from clumping together. The drying process lasts for 20 days, during which farmers conduct sorting and remove defects.

Yirgacheffe Kochere Malesha Honey Process

Origin: Ethiopia

Region: Yirgacheffe Kochere

Processing Station: Qore Washing Station

Variety: Ethiopian Heirloom

Processing Method: Honey Process

Altitude: 1800-2100 meters

Flavor Profile: High temperature: Rose syrup, peach, sweet orange | Medium temperature: Orange, canned honey peach | Low temperature: Bergamot

Knowledge Point: Ethiopia, one of the world's least developed countries, is widely recognized as the origin of Arabica coffee species, and could even be considered the origin of coffee itself.

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