Coffee was literally made to thrive in the lush environment that Yirgacheffe’s forests provide. After all, this is where coffee was “born”.
Aside from being coffee’s birthplace, Ethiopia offers such incredible diversity of flavor character among its micro-regions. Coffees from the Kochere region have a strong fruit tea–like note that comes along with the typical citrus and stone fruit. Combine this with natural processing, essentially leaving the coffee in contact with the fruit for longer periods of time, and the result is understandably fruity. Downright winey, juicy and berry tea-like with a side of hibiscus lemonade.
The coffee is picked and delivered to the Boji Washing Station, depulped within 12 hours, and washed using spring water. For us, it falls distinctly into the “berry bomb” category. It’s juicy and sweet, while also somehow being smooth and creamy.
Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region and quality (Grade 1–5), escaping much of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively owned washing stations to export their coffee directly which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia. This enhanced traceability allows us to buy more directly from the same washing stations year in and year out and opens the potential for partnerships with individual farmers or smaller groups within a community.
We tasted: blueberry, hibiscus, creamy
Farm: Various smallholder farmers delivering to Boji Washing Station
Region: Kore, Kochere, Yirgacheffe
Processing Method: Natural
Elevation: 1,795–1,900 msl