Link to check out some additional countries we deliver out of AUS
Region : Yirgacheffe
Varietal : Heirloom
Process : CM Natural (Carbonic Maceration Natural)
Altitude : 1950masl - 2300masl
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.
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.
CM selection coffees are categorised 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. |
This coffee can be expressed by just one word 'complexity.' As this coffee is also the winning coffee at Austraila 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.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.