Ethiopia - Kochere
Process Station: Boji
Producer: Several Smallholders
Varietal: Native Heirloom
Growing Altitude: 21-2300 masl
Processing Method: Washed
Harvest: January - February 2018
Product: Filter and Espresso
Flavour Notes: Peach, Citrus Fruit & Mixed Berries
Our second lot from this years Ethiopian harvest, Kochere is an exceptionally high quality coffee and one that we're very excited to work with.
With diverse growing regions, heirloom varietals and a complex network of small 'garden' producers, the conditions that together form Ethiopian coffee production have contributed to its excellent reputation, often referred to as one of the most praised and respected coffee origins. We often purchase fully washed processed coffees for their bright, crisp and sweet profiles and our latest release certainly falls into this category.
Grown at an altitude between 2100-2300 metres above sea level, and comprised of local heirloom varietals, this lot has been processed at the Boji washing station and is comprised of cherries delivered by over 500 smallholder farmers, often each with plots of 1 hectare or less.
This coffee has been washed processed, with a total duration of wet fermentation between 36-72 hours and the water replaced three times during throughout the process.
You can expect to find notes of peach and citrus fruit, with a mixed berry finish and excellent flavour clarity. Expect a clean but intense flavour structure from this exceptional coffee.
Espresso Roast Brewing Advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.
We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.
For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).
Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.