Ethiopia - Deri Kochoha

Ethiopia - Deri Kochoha

Ethiopia - Deri Kochoha


Flavor Notes

apricot, clover honey, hibiscus


From Our Cupping Lab

At last! An Ethiopian coffee to match last year's Deri Kochere! The Kochoha is exceptionally crisp and well-structured. General candied sweetness and hibiscus mark fragrance and aroma. In the cup, crisp notes of apricot, clover honey, and hibiscus balance one another out. Smooth with a pleasant short-medium finish, this is exactly the Ethiopian coffee we've been looking for!

Region: Sidamo

Process: Washed

Varietal: Heirloom

Elevation: 1800-1950m


From Our Importer

This coffee is from the town of Hagere Mariam in the Guji Zone, located within Sidamo, which lies within the greater Oromia region of Ethiopia and borders the Southern Nations, Nationalities, and Peoples Region (SNNPR). This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. The station has approximated 600 contributing farmers, and produces approximately 2 containers per year. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, traditional fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying.

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