This is an exceptionally complex Ethiopian coffee from Yirgacheffe, a coffee region in southern Ethiopia that produces distinctive, traditional varietals of Arabica coffee. Yirgacheffe coffees like this one processed by the wet or washed method (fruit skin and pulp is removed before drying) typically express great aromatic complexity and intensity with a particular emphasis on citrus and sweeter notes. Like virtually all Ethiopian coffees, this one is produced by villagers on small, garden plots interplanted with food and other subsistence crops.
Kochere is a tiny area within Yirgacheffe with a washing station where local farmers can bring their coffee harvest for processing. The washing station, which acts as something of a community center, is well run and the manager, Masrshu Sima, takes pride that the cherry coming in for processing is exceptional and sorted appropriately. A great deal of time is spent hand sorting dried coffee for defects on raised beds.
This coffee has a very bright and clean cup with a crisp, lingering finish. Although it is already a complex Ethiopian coffee, the additional effort placed in sorting further enhances its characteristics. This is great at almost any roast but anywhere between medium to medium-dark seems to result in the best cups.
Image Credit: 'Sifting Good Beans From Bad' by Pete Lewis is licensed under CC BY 2.0 / Cropped from Original