Roasting Coffee Over Coal in Ethiopia
Photo by Dereje Belachew
Yes, we're partial to Ethiopian coffees. Yirgacheffe is a subregion of Sidamo, our second choice currently available out of the motherland for coffee.
Kochere is southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. While a classic Yirga coffee, all of the sub regions tend to have different flavor profiles. Adado - stone fruit, Konga - citrus and stone fruit, and for Kochere, it is a strong fruit tea that comes along with the citrus and stone fruit. When this is combined with processing as a natural, the result is expressed as red currant, lime, and raspberry lemonade.
One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee.