Ethiopia Kochere Light Roast

Description

The collaborative Kochere Mill, managed by Matewos Ersemo and his family, unites the efforts of 650 smallholder coffee farms. The Kochere region is celebrated for its ideal coffee-growing conditions, featuring high elevation and iron-rich, acidic soil. The beans are meticulously hand-sorted and depulped before undergoing a 36- to 48-hour fermentation process, followed by careful washing. They are then sun-dried on elevated beds for 12 to 15 days, with the weather playing a crucial role in achieving the optimal moisture content of 11.5 percent. Once dried, the beans are transported to Addis Ababa, Ethiopia’s capital, where they are dehulled, sorted, and packaged for export.

This Ethiopian coffee delivers a bold yet surprisingly delicate flavour profile. Coffee enthusiasts who appreciate acidity, along with floral and fruity notes, will find this coffee particularly delightful.