Ethiopian Espresso - Light Roast

Ethiopia Yirgacheffe Kochere originates from familial farms that form a network around the Kochere coffee mill nestled in Kochere town and district, situated in the Southern Nations, Nationalities, and Peoples' Regional State of Ethiopia. Operated by Matewos Ersemo and his family, the Kochere mill collaborates with 650 small coffee farmers who supply their ripe cherries. Washed cherries undergo meticulous sorting and depulping upon arrival at the mill station. Subsequently, the beans undergo a 36 to 48-hour fermentation followed by a thorough washing process. Post-washing, the beans are placed on elevated drying beds, meticulously turned every 2 to 3 hours initially, over a drying period of 12 to 15 days. Natural processed cherries are fermented for 8 – 24 hours and then dried on African beds. Weather conditions play a pivotal role during this stage, ensuring the beans reach an optimal moisture content of 11.5 percent. Once dried, the beans journey to Addis Ababa, Ethiopia's capital, where they undergo milling, sorting, and packaging for their export journey.