Yirgacheffe Kochere Beloya G1
This deliciously distinctive coffee is from the Kochere Mill in the renowned Yirgacheffe region of Ethiopia. The aroma of the beans alone will be enough to brighten up your day! The coffee was grown by local smallholder farmers at altitudes between 1,900 and 1,950 metres above sea level.
The Art of Production
The shade grown cherries are delivered to the mill for careful sorting. Only the ripest are selected. The cherries are fermented in sealed tanks for 120 hours and then dried in the sun on raised African beds for up to 21 days. In the daytime they are raked and turned periodically to ensure a consistent drying process. The cherries are covered between 12pm and 3pm to protect them from sun damage and at night time to protect them from rainfall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.
Kochere Beloya washing station is located in Kochere district in the Yirgacheffe region and processes cherries from local smallholder farmers cultivating between 1,900 and 1,950masl. The station includes 12 standardised fermentation tanks and 136 drying beds. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho.
Over a number of years the Yirgacheffe region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying, these present as juicy and jammy stone-fruit flavours, floral notes and chocolate with a creamy body.
- Country: Ethiopia
- Region: Kochere, Yirgacheffe
- Altitude: 1,900 to 1,950 metres above sea level
- Varietal: Indigenous Heirloom
- Processing: Anaerobic Natural (120 hours)
- Farmer: Local smallholder farmers
- Mill: Kochere Beloya
- 19g in
- 40g out
- in 30 – 35 seconds
- 60g per litre
- Steep for 4 minutes
- Stir and scoop off the crust
- Wait a further minute for grounds to settle
- Either pour slowly without plunging using the lid as a filter or
- Gently push the plunger the bottom and pour slowly.
- ENJOY YOUR COFFEE