About this coffee Kochere sits at the high southern edge of Yirgacheffe, a woreda whose name is shorthand among roasters for some of the most refined coffee Ethiopia produces. It grows near 2,000 meters, tended by smallholders working heirloom varieties, the wild, region specific genetics found only here. This lot is washed and dried with the care that lets Yirgacheffe’s delicacy come through, and graded G1, the top tier. It is the clean, articulate side of Ethiopian coffee, light and silky in the cup, with crisp apple and apricot over a fragrant black tea finish. Origin Ethiopia Region Yirgacheffe Lot Kochere, G1 Producer Smallholder farmers Varietal Heirloom Process Washed Altitude 1,900 to 2,000 m ASL Profile Light and silky, delicate sweetness, clean tea-like finish Flavor profile Flavor profile radar for Ethiopia Yirgacheffe Acidity Body Sweetness Fruit Finish Roast Light Med-Light Medium Med-Dark Dark Why this coffee works Elevation drives most of it. Near 2,000 meters the cherries ripen slowly, which is where the brightness and clarity come from. The washed process keeps everything clean and articulate, so nothing muddies the cup. And the heirloom varieties bring that unmistakable Yirgacheffe character, floral, tea like, and precise. A light roast lets all of it stay intact. Best for Pour over and drip Anyone who takes their coffee black Drinkers who lean toward bright, delicate, tea like cups Brew instructions We drink this one as pour over. Heat water to 195 to 200°F (90 to 93°C) Grind medium for drip, a little coarser for pour over Use a 1:15 ratio, 1g coffee to 15g water Pour slowly to keep the cup clean Brew for 2.5 to 3 minutes Drink it fresh Want more acidity? Drop the water temperature slightly. After more sweetness? Let it brew a touch longer. Drink it black to get the full range.