Yirgacheffe is a renowned coffee-producing region that needs little introduction. With its mild climate and abundant rainfall, Yirgacheffe's high altitudes yield fruit-forward, sweet coffees that are perennial favorites among coffee enthusiasts worldwide. Kochere, the specific area where this coffee originates, is a woreda (district) situated at the peak of the Yirgacheffe region, boasting an impressive altitude of 2,100 meters above sea level.
The coffee gardens of Yirgacheffe are dominated by ancient landrace varieties, tended to by smallholder farmers who intercrop food crops to maximize the region's fertile soil. One of the most common varietals is 74158, which was developed by the Jimma Agricultural Research Center based on a local landrace. These small-sized Ethiopian coffee beans possess distinctly sweet and fruity flavors, resulting in a delicious cup profile characterized by balanced acidity and complex notes.
 
Ethiopian coffee has a remarkably long history, predating written records. Arabica coffee plants are native to Ethiopia, and coffee has held a symbolic cultural significance for centuries before becoming a global beverage. Most Ethiopian coffee is produced by smallholder farmers using traditional, organic cultivation and processing methods.
In the past, the infrastructure for bringing Ethiopian coffee to market made full traceability challenging. However, new regulations introduced in 2017 have empowered Ethiopian coffee farmers. Farmers can now apply for export licenses and sell their coffee directly, giving them more control over the supply chain and fair compensation for their high-quality production.
 
Ethiopian coffee beans are traditionally processed in two primary ways. The most common method is natural processing, where the coffee cherries are sun-dried as whole fruits. However, many washing stations also produce fully washed lots.In the washed process, freshly harvested coffee cherries are meticulously sorted and pulped immediately after picking. The beans then undergo a fermentation stage in water to break down the residual mucilage. After fermentation, the beans are thoroughly washed and re-sorted using the flotation method, which removes any defective beans that float to the surface. Finally, the cleaned beans are sun-dried to achieve the optimal moisture content, ensuring both quality and stability for export.
 
Picture shown is of medium roast beans.
 
We recommend letting the bag rest, unopened, for 5-7 days after roast date to give the beans time to offgas and develop the best flavor.