Coffee of the Month - November 2025, Ethiopia Kochere

Kochere washing station is located in the Yirgacheffe district, over several years the region has developed a reputation for fine coffee. The combination of high altitude, fertile soil, consistent rainfall and the local knowledge are all contributing factors to the high status of this coffee. The coffee trees are shaded by Cordia and Acacia and the varietals are known locally as Kumie, Diga and Wilsho. The coffee which is produced by around 650 smallholders is graded sorted, depulped and fermented under water for around 36 – 48 hours. The parchment is then sorted in washing channels and laid across raised African drying beds for about 2 weeks until moisture levels reach 12% or lower. In the daytime the parchment is raked and turned periodically to ensure a consistent drying process, it is also covered between 12-3pm to protect from the hot sun and during the night to protect from rainfall and moisture. The station includes 10 standardised fermentation tanks and 215 drying beds. The depulping which separates the cherry’s skin and pulp from the beans is carefully done to prevent damage or fermentation issues, the beans are then washed to remove any remaining mucilage and soaked in clean water.

Growing Altitude: 1800 - 1900 masl

Milling process: Washed

Aroma: Herbal

Body: Strong

Acidity: Bright, Citric

Cup Characteristics:

Bergamot, Tangerine,

Lime, Gooseberry