Ethiopia - Yirgacheffe Kochere

TASTING NOTES: Apricot, Blueberry, Jasmine, Orange Blossom
GENERAL NOTES: Bright citrus acidity, floral aroma, light body, smooth mouthfeel
GROWING REGION: Yirgacheffe Kochere
ALTITUDE: 2000 Meters Above Sea Level (MASL)
PROCESS: Washed
CERTIFICATION: Fair Trade USA, Rainforest Alliance, and Organic Certifications

Ethiopian Yirgacheffe Kochere coffee is a single-origin coffee variety that is grown in the Kochere district of the Yirgacheffe region in southern Ethiopia. The coffee is produced at altitudes ranging from 1,800 to 2,200 meters above sea level, which is ideal for coffee cultivation. The region's high altitude, rich volcanic soil, and abundant rainfall create optimal growing conditions for the coffee trees.

The coffee cherries are harvested by hand and then carefully sorted to remove any damaged or unripe fruit. After being depulped, the beans are fermented for up to 48 hours before being washed and then sun-dried on raised beds for 10-14 days.

One of the unique features of Yirgacheffe Kochere coffee is its distinctively bright and floral flavor profile. The coffee is known for its complex acidity, which is often described as citrusy, with notes of bergamot and lemongrass. The coffee also has a distinct floral aroma, with hints of jasmine and honeysuckle.

Ethiopia is widely regarded as the birthplace of coffee, and the country has a long history of cultivating and consuming the beverage. According to legend, coffee was first discovered by a goat herder named Kaldi in the Kaffa region of Ethiopia around 1000 years ago.

The story goes that Kaldi noticed that his goats became particularly energetic and restless after eating the cherries from a certain type of tree. He tried the cherries himself and experienced a similar boost of energy. Kaldi shared his discovery with local monks, who began to use the cherries to make a drink that would help them stay alert during long periods of prayer.