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 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.
- (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 red grape flavoured beverage-like, boozy, 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 so musky!
- 19g dose in 20g basket
- Brewing time 22 seconds(on EK-43)
- 45g to 47g out
- Brewing water temperature : 93.5 - 94.5 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.