Where is Yirgacheffe? Introduction to Ethiopian Natural Process Yirgacheffe Origin and Flavor Profile

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FrontStreet Coffee - Yirgacheffe Kochere Natural Introduction

Ethiopia is the birthplace of coffee and the only place where indigenous peoples grow their own coffee. Coffee was first discovered by shepherds in the Kaffa region of Ethiopia, and the name "coffee" evolved from Kaffa. Coffee produced from this land never fails to surprise people. A taster once described this coffee: it makes people incredulously taste the flavors of other delicacies from within the coffee.

Yirgacheffe is similar to neighboring Sidamo in terms of both culture and geographical environment, but Yirgacheffe seems to be more favored with better conditions. High-quality Yirgacheffe coffee, with its floral notes, bright citrus acidity, lemon-toned aroma, and silky smooth texture, firmly captures the attention of enthusiasts. Amidst the growing wave of the imported coffee industry, coffee production from this region has always been the focus of buyers.

This coffee comes from the town of Kochere in southern Ethiopia. Most farmers grow it in their backyards or mixed with other agricultural crops. Each household's production is limited, making it typical garden coffee. These mountain villages are shrouded in mist, with spring-like weather throughout the year. Summer brings gentle breezes—cool without being hot, rainy without being damp—and winters avoid frost damage, cultivating a unique citrus and floral [terroir flavor]. While most Yirgacheffe is wet-processed, some premium beans are intentionally processed using natural methods to enhance the charming fruity aroma and body, with Kochere G1 being one of them.

Farmers transport the ripe cherries to the processing plant in Kochere town, where they are immediately screened to remove defective beans and foreign matter. The processing plant first places the selected red cherries directly on drying beds for sun exposure. For the first few days, to prevent over-fermentation, they are turned every 2-3 hours. Since natural-processed beans are very sensitive to their environment, if there is excessive rain or humidity during the drying process, bacterial growth or mold can easily occur, making it relatively riskier than the washed method.

The natural processing requires a drying period of 15-20 days on African beds. During this process, the cherries are frequently turned to prevent damage. When the moisture content in the cherries drops to 11.5-12%, the parchment is removed and transported to local warehouses for storage. Finally, they are transported to Addis Ababa awaiting export. Generally, Yirgacheffe that has undergone natural processing will have a richer body, deeper floral and fruity flavors. The taste resembles a combination of lemon and citrus, with excellent viscosity, pleasant aroma, and endless aftertaste.

Yirgacheffe Kochere Natural

Region: Yirgacheffe, Kochere Processing Station, Southern Ethiopia

Grade: G1

Processing Method: Natural

Variety: Heirloom

Altitude: 1850m~2000m

Cupping Notes: Black currant, raisin, apricot, grapefruit pulp, viscous consistency

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