Ethiopia, Yirgacheffe, Kochere - Natural

Kore is the village, or kebele, where this coffee is grown and processed, in the Kochere "district" or woreda within Yirgacheffe. Kore is about 25 kilometers South of the center of Yirgacheffe Town. The coffee is picked between November and January, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep. Kochere coffees have a strong fruit tea–like note that comes along with citrus and stone fruits.

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