Deri Kochoha Ethiopia

Cup Profile

Coffee Notes

Purchase

Aroma:9.0Floral Garden Roses, Jasmine-Like 

Body:8.0Syrupy 

Flavor:8.5Raspberry, Lemonade 

Sweetness:9.0Butterscotch Candy 

Aftertaste:9.0Lemon Verbena, Hibiscus, Honey 

Acidity:9.0 

Roast:2Very Light 

This is a beautiful example of a washed Ethiopian coffee. A floral, jasmine-like aroma gives way to a syrupy, raspberry and lemonade flavor with the sweetness of a butterscotch candy. Its sparkling acidity lingers on the tongue with notes of lemon verbena, hibiscus, and honey.

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The Story

This Sidamo region coffee comes from Deri Kochoha station, in the Hagere Maryame (Hagere Mariam) woreda. This area of the Oromia zone is south of Yirgacheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters (5905 to 6560 feet). The station has approximated 600 contributing farmers, and produces approximately 650 bags per year.

They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour underwater, process 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 through a channel over to a soaking tank for a clean water overnight bath. Finally, it is taken to the raised beds for drying. This is the classic coffee processing method in Sidamo and Yirgacheffe zones, and one that develops very sweet and clean coffees.

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