8-100 Ringwood Drive, Stouffville, ON, L4A 1A9
Tues-Sat 9am-4pm
Single Origin
Yirgacheffe Kochere Station Washed
ETHIOPIA-YIRGACHEFFE
$21.00 – $95.00
WEIGHT 400g
PRODUCER Various smallholders
VARIETY heirloom
ELEVATION 1800-2200 masl
TASTE berry, mandarin, hibiscus
ROAST DEGREE
RECOMMENDED BREW METHOD
POUR OVER
CHEMEX
DRIP
ESPRESSO
THE COFFEE
This farm fresh lot from the Kochere washing station shows the vibrant tradition of fruity and floral characteristics that the Yirgacheffe region washed coffees are prized for. The delicately nuanced coffee has tasting notes of berry, mandarin and hibiscus.
GROWING COFFEE IN ETHIOPIA
As the birthplace of coffee, Ethiopia is home to more varieties of coffee plants than any place on earth. Much of it still growing wild, and much still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species.
Although there are a few larger estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown at high elevations. In the highlands of Sidama and Yirgacheffe regions, coffee can grow above 7,000 feet.
BREWING RECIPES
Pour Over (Hario V60)
16g of coffee ground on #7 (Baratza Vario)
280 ml 200 F water
Pour 50 ml of water saturating grounds let bloom for 20 seconds
Add remaining water in one steady pour starting from center and circling outward.
Give it a light stir at the top to ensure any floating grinds remain in suspension as the coffee drains down.
Chemex
32g of medium coarse coffee (#6 Baratza Vario)
500ml 200F water
Pour 80 ml of water saturating grounds let bloom for 15 seconds
slowly starting from the center, pour remaining 420ml of water over grounds.
Stir water lightly
