Product Information - Ethiopia Kochere CM

by Nuno Park May 16, 2020

Kochere CM selection Amber Lot 0311 & Indigo Lot 0711

Region : Yirgacheffe, Gedeo zone, Ethiopia
Varietal : Heirloom
Process : CM Natural (Carbonic Maceration Natural)
Altitude : 1950masl - 2300masl
Harvest : November - February

Kochere is a sub region (woreda) located in SNNPR, short for the Southern Nations, Nationalities, and Peoples’ Region of Ethiopia. This region is inside a much bigger coffee region well known as Yirgacheffe. In Kochere, there are approximately 50 washing stations and soil in the surrounding area has iron-rich, red soil which is ideal for coffee growing.

Carbonic maceration is primarily a process in wine-making which occurs when clusters of intact red grapes are placed in a sealed tank filled with carbon dioxide. Fermentation occurs without the intervention of yeast or other microbial activity. This process in wine is very common but in coffee, this was introduced at 2015 World Barista Championship for the first time by Sasa Sestic.

Kochere

Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries.

The Washed CM coffees are then pulped before being placed in temperature
and humidity controlled tanks flushed with carbon dioxide(CO2) to remove oxygen from the tank. Whereas, natural CM coffees are placed in the tanks still in the cherry.
By controlling the fermentation, the farmers are able to introduce different kinds of yeast production in the tanks, and control how they interact with the coffee giving us very exciting results in the final cup.
One key yeast that they activate is called sacromises cerevisiae. With the CM process, the farmers take control of how fast or slow sugars are broken down from the mucilage by the yeast. Depending on which controls they apply, various unique flavour experiences are created and it enhances different qualities in different lots.

CM selection coffees are categorised and described by Project Origin based on its unique profiles as below.

Diamond	the most elegant and delicate among CM selection coffees. Floral, clean, refined and gentle flavour profiles.
Jasper	Flavours reminiscent of red, orange and yellow fruits. Maximum flavours and clarity with medium intensity.
Indigo	Intense flavours, powerful fruit quality and unique elements creating bold and strong profiles.
Amber	Delicate orange & yellow fruit forward flavour profiles and sweetness with a focus on flavour transparency.

Amber #0311

Indigo #0711

This coffee can be expressed by just one word 'complexity.' As this coffee is also the winning coffee at Australia QLD regional Brewers Cup 2020, everything that this coffee presents is next level, particularly its very high complexity.

(Often) It can be developed within the range of berry flavours such as distinct strawberry / raspberry
(Often) Its high sweetness is reminiscent of bubble gum / pink guava
(Often) It can be developed within the range of fruit forward flavours such as pineapple / grapefruit / orange
(Often) The profiles are mostly on bright side. Whereas, the finish gives a hint of dark chocolate
(Sometimes) Boozy! sometimes it reminds us of mild floral sake, and it is sometimes straight and stronger like yellow fruit punch
(Often) The body is heavy and smooth but it can vary depending on different extractions

Also we have found this coffee consistently very sweet like strawberry bubble gum, elegant, clean, and very very complex during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough recipe as below.

Brewing ratio : 1(coffee) to 16(brewing water)
Brewing time : about 02:30 to extract the most pleasant sugar level of this coffee
Brewing water temperature : over 93 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

Brewing ratio : 1(coffee) to 16(brewing water)
Brewing time : 4 to 5 minutes (coarse grind size)
Brewing water temperature : over 94 degrees Celsius water.

Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.

19g dose in 20g basket
Brewing time 23 seconds (on EK-43)
46g to 48gout
Brewing water temperature : 93.5 - 94.5 degrees Celsius water.

This coffee is one of the hottest coffees during 2019-2020 season due to its specialty coffee competition forward outstandingly high clarity, and the bursting profiles that make the coffee drinkers feel being treated.

It is more recommended to taste it without anything such as desserts or sweets due to its strong fruit-forward characteristics that is purely enjoyable.

(Often) It can be developed within the range of explosive dark red fruit flavours such as distinct red grape soft drink / cherry gummy / strawberry / boysenberry
(Often) It presents sweet red wine-like boozy profiles
(Often) It can be developed within the range of citric flavours such as orange / grapefruit
(Often) Dark chocolate / cocoa sweetness particularly the finish
(Sometimes) Orange blossom water
(Often) The texture is silky and round with medium light body most of time but it can vary depending on different extractions

Also we have found this coffee consistently delicious red grape flavoured beverage-like, boozy, and dark chocolaty during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough recipe as below.

Brewing ratio : 1(coffee) to 16(brewing water)
Brewing time : around 02:30 to extract the most pleasant sugar level of this coffee
Brewing water temperature : over 93 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

Brewing ratio : 1(coffee) to 15(brewing water)
Brewing time : 4 to 5 minutes (coarse grind size)
Brewing water temperature : over 94 degrees Celsius water.

Try this reference recipe on an espresso machine, then start dialing in accordingly if needed. When well extracted, it is quite musky!

19g dose in 20g basket
Brewing time 22 seconds (on EK-43)
45g to 47gout
Brewing water temperature : 93.5 - 94.5 degrees Celsius water.

Kochere