Ethiopia Kochere 2016: Sample Coffee Roasters

Ethiopia
Kochere 2016

We find flavours of complex tropical fruit, bergamot, jasmine

Body Acidity

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

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 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.

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Silo and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Country: Ethiopia
Region: Gedeo, Yirgacheffe
Altitude: 1950m above sea level
Varietals: Ethiopian Heirloom
Process: Washed
Harvested: December 2015
Body: Medium
Acidity: Balanced
Tasting notes: Complex tropical fruit, bergamot, jasmine
Roast style: Omni

Varietals

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.