Ethiopia Yirgacheffe Kochere Washed Heirloom G1, The Difference between G1 and G4

Ethiopia: The Birthplace of Coffee

In Ethiopia, coffee trees not only grow wild in the forests but can also be found directly in vegetable gardens, cultivated in a rather simple and natural manner. To put it humorously: for Ethiopians, harvesting and drinking coffee from their backyard is much like a Chinese grandmother going to the irrigation ditch in the evening to pick sweet potato leaves she planted herself for cooking—it's part of the traditional lifestyle passed down through generations.

This place has long been honored as "The Birthplace of Coffee." Although some research suggests that Arabica, the main variety of specialty coffee, may have first appeared in southern Sudan, it is widely acknowledged that coffee began its diverse evolution in Ethiopia. It is estimated that there are approximately 6,000 to 10,000 naturally occurring varieties and subspecies within Ethiopia's borders.

FrontStreet Coffee Yirgacheffe Kochere

Region: Yirgacheffe Kochere
Variety: Local native varieties
Altitude: 1,650-1,800 meters
Processing Method: Washed processing
Grade: G1

Grading System: The Smaller the Number, the Better

Ethiopian coffee beans typically come from the collective production of many small farmers. Grading only occurs when the beans are sent to processing plants. The grading criteria are somewhat complex, but simply put, influencing factors include "bean appearance"—the visible quality of the beans, such as the ratio of deformed, rotten, or insect-damaged beans; preliminary flavor testing; and differences in processing methods.

Traditionally, washed processing falls into the early grades of Gr. 1-Gr. 3, while natural processing falls into Gr. 4-Gr. 5. However, due to recent market demands, there are now also meticulously selected natural-processed coffees that can rank among the top three grades, requiring significant labor and careful selection.

Origin of the Name

This coffee bean comes from the Kochere region, which is higher in altitude than surrounding areas, partially covered with forests, and rich in acidic soil—making it a paradise for coffee tree growth.

Administratively, Kochere is adjacent to the famous Yirgacheffe region (also translated as Yega Xuefei, etc.). Because several nearby producing areas have similar flavor profiles, they are traditionally collectively referred to as "Yirgacheffe." In specialty-grade trading, the actual origin "Kochere" will be specifically marked.

The coffee beans from this region are sent to the "Haile Selassie" processing plant, named after the country's last emperor, for natural drying processing. In grading, they belong to Gr. 1 Grade 1 beans, which are subject to strict quality control and have an extremely low defect rate.

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