Ethiopia Kochere comes from the village of Kochere, just a few kilometers south of the legendary town of Yigacheffe. This is an exotic coffee region, at an altitude of 1900 meters (1700–2200) above average sea level. There are more than 40 000 coffee farms producing with traditional farming and harvesting methods. Due to the high altitude, the flavors are more pronounced in the beans obtained from slow ripening cherries and Yirgacheffe has been accepted in the world coffee market in the class of gourmet coffees.
Although this coffee has the classic Yirgacheffe taste profile, each small growing region adds its own particular nuance to the coffee. These beans are a smaller, indigenous Ethiopian heirloom varietal grown in 650 smallholder farms on the steep and very fertile slopes at between 1950 and 2150 MASL which is really the highest you can get before the frosts impact the coffee’s development.
The farmers bring their ripest coffee cherries to be sorted, de-pulped and fermented for 26–48 hours then they are dried on raised beds for around 2 weeks to get them to approximately 12% moisture.
Kochere provides communal washing stations for local farmers to process their coffee after the harvest. This African district is well known for producing high-quality Ethiopian coffee beans – where the acidic, mineral dense soil and soaring altitudes make for a perfect coffee growing micro-climate.