Yirgacheffe (Ethiopia)
The Yirgacheffe Kochere originates from a network of family farms centered around the Kochere washing station, nestled in the heart of the district of the same name, in Ethiopia's Southern Nations, Nationalities, and Peoples' Region. The washing station is operated by Matewos Ersemo and his family, who work hand-in-hand with 650 smallholder farmers from the surrounding area. Each brings their ripe cherries to the station, where they are meticulously sorted and pulped upon arrival.
The beans then undergo fermentation for 36 to 48 hours, followed by a thorough washing. Once washed, they are spread out on raised drying beds and turned every 2 to 3 hours during the initial days — a patient process that spans 12 to 15 days. The climate dictates the pace: it's necessary to wait until the beans reach their optimal moisture content of 11.5%.
The journey then continues to Addis Ababa, the capital, where the beans are hulled, sorted one last time, and then packaged to cross the ocean to our roaster.
