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Kochere 2016

We find flavours of complex tropical fruit, bergamot, jasmine

Body     Acidity

Roasted omni for filter and espresso

When we were cupping coffees last week to decide which one of them to share with you , one really stood out. We’re excited to roast Kochere for this week’s brew crew.

This coffee comes from a private wetmill in the local community of Gebed in Kochere, Yirgacheffe. The wetmill is working closely with one of our partners in Ethiopia to increase quality through systematic work at the wetmill.

Yirgacheffe is well known for its high quality washed coffees, which are clean, floral and juicy coffees with genuine and unique fruit and berry flavours.

The area where this coffee is grown has some of the most complex and intense coffee flavours in Yirgacheffe. Most are small family plots with a mix of traditional varietals, and recently planted trees of improved varietals. Organic fertiliser is common, though pruning is less common, given the small size of the individual plots.

Coffee processing at Kochere

Sorting coffee cherries Hand sorting coffee cherries Photo: Nordic Approach

Coffee cherries are collected from seven different hillsides surrounding the wetmill. These are hand-sorted to remove any unripe or overripe cherries before are approved.

Depulper machines Hand sorting coffee cherries Photo: Nordic Approach

A four disc Hagbes pulper removes the skin and pulp.

The coffee is then fermented under water for 24-36 hours, depending on the weather conditions.

It’s then graded in washing channels in to two grades based on density, and then soaked under clean water in tanks for 12-24 hours.

Raised drying beds Raised drying beds Photo: Nordic Approach

They continue to handpick defected parchment at the drying tables, where the coffee is sun dried for 10–15 days days resting on hessian cloths on African drying beds. They’re covered by plastic during midday to protect from the intense midday sun, and also overnight.


All the images and information about this coffee and its producers have been kindly shared by the importer, Silo, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].




Gedeo, Yirgacheffe


1950m above sea level


Ethiopian Heirloom




December 2015





Tasting notes

Complex tropical fruit, bergamot, jasmine

Roast style


Map showing location of Ethiopia Kochere 2016


Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Yirgacheffe region of Ethiopia

Unique for its floral and highly aromatic coffees. Some our of very favourite and memorable Ethiopian coffees have emerged from this legendary region.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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