Ethiopia - Kochere Chelelektu Grade 1
Ethiopia - Kochere Chelelektu Grade 1
Ethiopia - Kochere Chelelektu Grade 1

Ethiopia - Kochere Chelelektu Grade 1

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Region: Kochere; Chelelektu

Altitude: 1900 - 2100 masl

Variety: Heirloom Varieties

Processing: Washed

Notes: Floral and fragrant with hints of lavender and jasmine. Stone fruit flavors of nectarine combine with bright and sweet lemonade like acidity. Dark chocolate notes round out the complexity of this delicate and delicious cup.

Kochere is one of the woredas in the Southern Nations, Nationalities, and People's Region of Ethiopia. Located in the Gedeo Zone, Kochere is bordered on the east by Gedeb, southwest by Oromia and to the north by the coffee famous Yirgacheffe.

The town of Chelelektu is amongst the highest altitudes in this region who has developed a reputation for exceptional coffees and producing some of the most sought after microlots. The combination of high altitude, fertile soil, consistent and plentiful rains and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. Indigenous "heirloom" varietals, which grow wild in Ethiopia, are responsible for the unique flavor notes and highly refined finished cups. Some noted characteristics emphasize strong citric acidity, sweet chocolate, floral and herbal complexity.

This Grade 1 lot is fully washed and comes from the Chelelektu wetmill, managed by Legese Kebede. The wetmill processes cherries from over 650 local smallholder farmers who typically cultivate less than 2 hectares of land. Ripe cherries are delivered to the wetmill for careful sorting and pulping before fermenting for 36 to 48 hours depending upon climate conditions. The parchment is then thoroughly washed, graded by bean density and then dried in the sun or on raised African beds for 12 to 15 days, until the ideal moisture level has been achieved. In the daytime, parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is then covered between 12 PM and 3 PM to protect it from the sun and at night time to protect it from rainfall and moisture. Once dried, the coffee is transported to Addis Ababa for dry-milling, grading, sorting and handpicking before being bagged in GrainPro for export.