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Caffe Society - Ethiopian Yirgacheffe Kochere Kore

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Delicate, complex and utterly distinctive. Blossoming with a floral aroma, if any speciality coffee dispels the myth that ‘coffee is just coffee’ then it's this one!

Get ready to experience a initial wave of fruitiness as delicate yet tart notes of red fruits wash over the tongue. These subtly sharp flavours diminish and are replaced with sweetness akin to candy – think icing sugar – and a final cherry hit, before a final hint of vanilla emerges at the finish.
Thanks to an unrivalled amount of genetic diversity, Ethiopian coffees can vary wildly from lot to lot and region to region.

But despite this widespread deviation, they all can be classified as having bright cupping profiles, with strong fruit and floral notes. And then there's the aroma: You can smell an Ethiopian coffee a mile off!

With the country having such an outstanding and vibrant portfolio, it was quite difficult in selecting our first speciality offering from ‘the birthplace of coffee’. After tasting a number of brilliant options, not to mention some careful deliberation, we eventually decided to go with this vivacious Kochere Kore Yirgacheffe.

Situated around 2,000m above sea level, the Yirgacheffe region, with its high altitude and fertile soil, is one of the most famous growing regions in the world. Mother Nature has provided the farmers that work the hillside fields with some truly exceptional growing conditions that are enhanced by the presence of the fruit, vegetables and honey farms that are often intercropped with the coffee plantations. This creates a perfect storm that serves up for some very aromatic cups of coffee. But because the wider region is so expansive, the devil is in the detail.

This particular listing has been sourced from the Kochere Kore, a small area of land located between the villages of Chelelektu and Fishegenet. Here the beans are grown at high altitude, just about as high farmers dare to go before their crop becomes susceptible to frost and yield and quality diminish.

Once ripe they are picked, de-pulped and naturally processed. This method really does accentuate the fruit flavours and that characterise this Yirgacheffe, giving it a distinct acerbity (Sourness or acidness of taste).

Altitude: 1,950-2,150m
Farm/Coop: Various local smallholders
Great for: Aeropress, Cafetiere, Filter
Origin: Africa/Ethiopia - Kochere Zone, Yirgacheffe
Process Method: Natural (Dry)
Tasting Notes: Red berries, Icing sugar sweetness
Varietals: Various Ethiopian Heirlooms

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.