Like most coffees that are exported from Ethiopia, this coffee comes from many different small holders from a large area of land, within a particular region. In this case, Kochere, a small part of Yirgacheffe in the Gedeo Zone. The majority of coffees that are grown in Ethiopia are not farmed in the same sense as other coffee producing nations. As it is the birthplace of coffee, the trees grow in the wild as they have done since before coffee was discovered. The genetic diversity in Ethiopia is so large that it is almost impossible to know which varietals grow there. The farming and harvesting process also adds to the confusion as, very seldom is coffee farmed in the traditional sense of the word. These coffees are grown in small farm plots (often people’s backyards) and the forests of the Ethiopian highlands. Farmers will farm small garden-sized plots connected to their family land, in the undergrowth of neighbouring forest or even harvest wild coffee plants. The coffees which are exported from Ethiopia are therefore labelled ‘Heirloom’ as they are not traceable or have not actually been genetically mapped. That’s right, there are many unknown varietals in the wilderness of Ethiopia.
This Kochere is fruity, floral and highly aromatic. With notes of citrus and tropical fruits like sweet melon, it has a medium body and delicate, black tea-like finish. Pleasantly fruity and caramelly as a milk based beverage with hints to dark chocolate as an espresso.