Flavours of apricot, lime, and complex florals
Body     Acidity

Best as black espresso/filter

Kore is the kebele (village) where this coffee is grown and processed.

We’ve showcased other coffees from the Kochere woreda (district) in previous years. The district sits within the famous coffee region of Yirgacheffe, and Kore itself is about 25 kilometers from the centre of Yirgacheffe Town.

Also nearby is the small village of Ch'elelek'tu, which you might recognise as another origin we’ve featured in the past.

As with most Ethiopian coffees, the beans are what’s known as Ethiopian Heirloom varietal, which means they’re not a specific varietal but instead a mix of the locally occurring varietals.

These naturally occurring hybrids are both disease resistant and also gives Ethiopian coffee the unique sweet flavour and sparkling acidity that we look forward to with each harvest.

What does acidity mean?

You might have spotted that this coffee is described as having citric acidity.

When we talk about acidity, we’re talking about flavour and vibrancy that comes from types of acid that occur naturally in foods. The easiest example of this is biting into a green apple. This coffee has a red apple acidity which refers to malic acid that’s in apple and rhubarb.

In others coffees you might taste citric acids (similar to limes, oranges and lemons), tartaric acids (like green grapes), or acetic acids (by itself a vinegary flavour, but in small amounts it’s more like wine).


Small Holder Farmers




Gedeo, Yirgacheffe


1795-1900m above sea level


Ethiopian Heirloom




December 2017





Roast style


What makes up Ethiopia Kochere Kore?


Ethiopian Heirloom varietal

The Ethiopian Heirloom name is used to describe indigenous heirloom varieties resulting from cross-breeding between species and varietals rather than stemming from one particular variety.

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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