Location: Kochere kebele, Kochere District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
Altitude: 1850 – 1950 meters
Varietals: Indigenous heirloom cultivars
Process: Fully Washed
Drying: Dried on raised beds
Lime, Jasmine, Rose, Brown Sugar
Ethiopia Yirgacheffe 2 Kochere is sourced from family-owned farms organized around the Kochere coffee mill located in the town and district of Kochere within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. The Kochere mill mill is owned and operated by Matewos Ersemo and his family. The Kochere mill receives ripe cherries from 650 small coffee farmers. Coffee producers deliver their ripe cherries to the Kochere coffee mill station where the cherries are sorted and depulped. After depulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be dehulled, sorted, and bagged for export.