8/16/2019 Washed Kochere

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Type of Coffee: Yirgachefe Variety: Yirgachefe Heirloom Area: GedeoTown: KochereAltitude (masl): 1800-2100 

About

Washed Yirgachefe Kochere, it is a coffee from GEDEO, but from a smallergeorgaphical area, called Kochere. Kochere coffee is more acidic, with abright acidity as the altitude is higher, and the most common variety there isKurume, hence the coffee beans are smaller. Atltitude is 1800-2100 metres

as Kochere extends through a mountain.

 This coffee is exported a “Yirgachefe” in accordance with the EthiopianCommodities Exchange (ECX) classification system. Under this system, allthe coffee produced within the large Yirgachefe area is called “YirgachefeCoffee”.

CCS works with a private company (much coffee is sold throughcooperatives) that purchases coffees through the ECX. Once coffee ispurchased from auction, our partner hand sorts and prepares the greencoffee to CCS quality specifications.

8/16/2019 Washed Kochere

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Washed ProcessAs coffee is pulped, the sugars remain on the bean and these sugars arethen fermented in water in fermentation tanks for a period spanning 48-76hours, depending on the heat and altitude from where the coffee is delivered.Once sugars are completely eliminated through the fermentation process the

coffee moves under the sun for drying in parchment.

 The acidity of washed Ethiopian coffees is much more pronounced due to thefact that the sugars have been removed from the coffee. In contrast to thenatural process, where sweetness is key, one can more clearly perceive theacidity in these washed coffees.