Ethiopia Yirgacheffe Kochere

In Ethiopia's Gedeo zone at 1,900–2,200 metres, cherries picked by smallholders from local heirloom varieties are processed at the Kochere washing station. Fermentation lasts 36 hours; the coffee is then dried on raised beds in the shade. The result is a bright, clean cup that reminds you of flowers rather than coffee.

In the cup

Jasmine and bergamot aroma, peach sweetness, lemon-peel acidity and a long, tea-like finish. A coffee that needs no sugar.

Suggested brewing

• Pour-over: 1:16, 93 °C water, medium-fine grind
• Cold brew: 1:8, 16 hours

Farm and processing

The lot is built by 640 smallholders, each delivering cherries from an average half-hectare plot. Cherries are weighed the same day, sorted in a flotation tank and dried 14–18 days on raised beds. We pay farmers 40% above the exchange price per kilogram.

Pairing

We suggest it with lemon cake, a breakfast with white cheese, or simply on its own.