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Kochere Coffee Flavor Profile: A Guide to Brewing Kochere Coffee Beans and Light Roast Yirgacheffe Pour-Over

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee's Introduction to Ethiopian Yirgacheffe Kochere: In 1995, Ethiopia reorganized its administrative regions. The Yirgacheffe area we are familiar with was newly established under this reorganization.

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For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

FrontStreet Coffee Ethiopia Yirgacheffe Kochere Introduction

In 1995, Ethiopia reorganized its regions, and the Yirgacheffe we're familiar with was planned within the Gedeo zone of the new SNNPR. Currently, Yirgacheffe is located in the central part of Gedeo, with Kochere situated about 25 miles north of the famous Yirgacheffe town. The production model primarily involves local small farmers sending their batches to cooperatives for unified processing. For a long time, it has been hailed as one of the finest origins for coffee in southern Ethiopia.

The local Chelelktu village has a population of over 100,000 people who rely on coffee for their livelihood, with related production activities becoming their main economic source. Farm owner Takele Neko and his family live in Kochere, Chelelktu, and Boje towns. Situated on a plateau at an altitude of 1650-1800 meters, the farm covers approximately 50 hectares. Ethiopia's main harvest season is November and December. Most farmers do not use modern farming methods, instead manually tending to coffee trees without using harmful pesticides or herbicides.

Therefore, almost all Ethiopian coffee is organically grown by default, regardless of certification. The combination of original growing methods and precise processing has made the region's coffee world-renowned. Farm owner Neko said: "This time we didn't have time to prepare, but we will prepare for RFA organic certification in the next harvest."

Washed processed coffee requires more resources and energy (water resources) than natural processing, thus the produced washed coffee is of higher quality. Spreading coffee beans on drying racks for drying allows for good ventilation, and to avoid over-fermentation, they regularly turn the coffee beans. Washed processing has a brighter acidity compared to natural processing, which gives Yirgacheffe its "clean" taste. We prefer washed Yirgacheffe because it's clearer.

This FrontStreet Coffee Ethiopia Yirgacheffe Kochere has flavors resembling citrus and pineapple with subtle tropical fruit notes. The mouthfeel is exceptionally clean and smooth, with full and rich flavors. It also carries delicate floral and fruit aromas, with lingering fragrance on the palate and a gentle mouthfeel that is truly delightful.

FrontStreet Coffee Ethiopia Yirgacheffe Kochere

Altitude: 1800-2000m

Variety: Local native varieties

Processing: Washed

Flavor: Jasmine, lemon, pineapple, honey

Pour-over: V60 dripper, grind size BG-6S, water temperature 91°C

30g of water for blooming for 30s. Start timing when water injection begins. For the second pour, inject to 125g in sections. Wait for the water level to drop until the coffee bed is about to be exposed, then perform the third pour to 225g and stop. Wait for the water level to drop until the coffee bed is about to be exposed, then remove the filter cup. Extraction time: 2:00.

In Summary

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