Ethiopia Kochere Natural By now you would of surely noticed that we have quite a few coffees in our Ethiopian range. and in fact there’s actually another to be released […]

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Ethiopia Kochere Natural

By now you would of surely noticed that we have quite a few coffees in our Ethiopian range. and in fact there’s actually another to be released quite soon. Tune in to our social media channels to stay abreast off all the saucy details.

Taking this into consideration, it seems appropriate to briefly explain our purchasing approach of green (unroasted) coffees here at Origin. But first….

A quick look at the specs:

Varietal(s):  Heirloom

Processing:  Natural

Altitude: 1 500 to 2 000+ masl

Owner: Various smallholder farmers

Town: Kochere & surrounds

Region:  Yirgacheffe

Country:  Ethiopia

Total size of farm:  Under 1 hectare on average

When purchasing coffees, we have a few main objectives in mind- exploration, experimentation and education, among others.

Freshly picked cherries

Freshly picked cherries laid out on the drying table.

Exploration:

We like to explore new and exciting origins, regions, varieties and processing methods/approaches.

Experimentation:

There are a multitude of ways we can experiment with coffees to find their true potential. Roasting and brewing are the two major paths to experimentation.

Education:

This includes finding and understanding the complexity and beauty in coffee, and then conveying this message to the public so that it can be effectively assimilated. One of the best ways to do this is to taste a multitude of delicious coffees and actually think about what you’re tasting.

What has this got to do with this coffee?

Experiencing the same coffee processed in two different ways side-by-side is one of the best ways to understand how processing affects cup profile- I highly recommend it. After all- processing is the single most important determining factor in the flavour profile of a coffee.

Conclusion:

Natural processed Ethiopian coffees are some of the best I’ve tasted. This is no exception.

Toffee- Apple, Fig and Papaya in the cup.

Plunger, Aeropress and Espresso are your go-to brew methods for this coffee.

Until next time.

I’m the Head Roaster at Origin. I joined the company in 2008. My primary focus is on developing roast profiles for the diverse array of great coffees that we purchase throughout the year. I am interested in understanding what makes coffee special, such as processing, varietals and anything else pertaining to geographical distinction.

In my spare time, I focus on something a little different. I am an aspiring mycologist and nutrition enthusiast focusing on gourmet and medicinal mushrooms and the human microbiome. I also dabble in fermentation from time to time.