Ethiopia Yirgacheffe Kochere Debo Natural

In the cup you start with deliciously sweet caramel and toffee with big base notes. There are hints of blueberries and blackberries, and the tiniest hint of natural funk.

£0.00

DETAILS

A warning: this is an Ethiopian Natural.

Natural Yirgacheffes could not be more different to washed Yirgacheffes in every way. This is a very funky coffee, which some people translate as delicious, some people as fermented fruit. It’s a Marmite coffee: you will either love it or you will hate it. You have been warned.

The growing district of Yirgacheffe is world famous and has some amazing plant stock. Based in the central southern Ethiopia, lots of coffee is named after the town in the heart of the district. The real detail comes in the 'Kochere Debo' part of the name. This denotes that it's from the sub-region or zone of Kochere, which is between the small towns of Fishegenet and Chelelektu (which is 6km north of the farm). The Debo is yet another sub-region of Kochere (are you keeping up: Ethiopia country, Yirgacheffe District, Kochere Zone, Debo sub-zone).

So this coffee is hand picked and then sun-dried in the cherry on raised beds over a 4-6 week period. During this time the cherries are turned every couple of hours to prevent mould and over-fermentation. The coffee is grown at around 1950-2150 metres altitude (on average) and is nearly as high as you can go without frost damage and low temperatures affecting the coffee plant.

Many thousands of bags marked ‘Yirgacheffe’ are sold every year but there may be significant differences between them in terms of cup quality. Selecting by cupping cuts the wheat from the chaff, and this one was very special on the cupping table. It is also a grade 1, which is a grade given by the Ethiopian Commodity Exchange liquoring unit to highlight it as an extra special lot.

The vareital is Kurume and other heirloom indigenous Ethiopian varietals. the Kurume is very interesting though, as it's very specific to this small area, and tends to be smaller in size than other typica/heirloom beans but also has a very sweet flavour, giving a very aromatic cup.

In the cup you start with a delicious sweet caramel and toffee with big base notes, and hints of blueberries and blackberries, and the tiniest hint of natural funk.

Area: Kochere Debo
Varietal: Kurume and other heirloom varietals
Processing: Natural process
Altitude: 1950-2100 mtrs
Owner: Unknown
Region: Yirgacheffe

CUPPING NOTES

Caramel, toffee, base notes, blueberries, blackberries, clean.

Clean Cup: (1-8): 7
Sweetness: (1-8): 6
Acidity: (1-8): 6
Mouthfeel: (1-8): 7
Flavour: (1-8): 8
Aftertaste: (1-8): 8
Balance: (1-8): 7
Overall: (1-8): 8
Correction: (+36) :+36
 
Total: (max 100): 95
 
Roasting Information
Nice and light, a good solid medium roast but nowhere near second crack.
 
"Quick Look" Guide
Caramel, toffee, base notes, blueberries, blackberries, clean.
 
Good filter?
Yes
 
Good espresso?
Yes
Natural Yirgacheffes could not be more different to washed Yirgacheffes in every way. This is a very funky coffee, which some people translate as delicious, while others think of it as fermented fruit. It’s a Marmite coffee: you will either love it or you will hate it. You have been warned.
The growing district of Yirgacheffe is world famous and has some amazing plant stock. Based in central southern Ethiopia, lots of coffee is named after the town in the heart of the district. The real detail comes in the 'Kochere Debo' part of the name. This denotes that it's from the sub-region or zone of Kochere, which is between the small towns of Fishegenet and Chelelektu (which is 6 km north of the farm). The 'Debo' part is a sub-region of Kochere (are you keeping up: Ethiopia country, Yirgacheffe District, Kochere Zone, Debo sub-zone).
So this coffee is hand picked and then sun-dried in the cherry on raised beds over a 4-6 week period. During this time the cherries are turned every couple of hours to prevent mould and over-fermentation. The coffee is grown at around 1950-2150 metres' altitude (on average). This is nearly as high as you can go without frost damage and low temperatures affecting the coffee plant.
Many thousands of bags marked ‘Yirgacheffe’ are sold every year but there may be significant differences between them in terms of cup quality. Selecting by cupping cuts the wheat from the chaff, and this one was very special on the cupping table. It is also a grade 1, which is a grade given by the Ethiopian Commodity Exchange liquoring unit to highlight it as an extra special lot.
The varietal is Kurume and other Heirloom indigenous Ethiopian varietals. The Kurume varietal is very interesting though, as it's specific to this small area. It also tends to be smaller in size than other Typica/Heirloom beans , and it has a very sweet flavour, giving a very aromatic cup.
In the cup you start with deliciously sweet caramel and toffee with big base notes. There are hints of blueberries and blackberries, and the tiniest hint of natural funk.
Area: Kochere Debo
Varietal: Kurume and other Heirloom varietals
Processing: Natural process
Altitude: 1950-2100 m.a.s.l.
Owner: Unknown
Region: Yirgacheffe