Etiopia Yirgacheffe Kochere Naturale Specialty Coffee


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An extraordinary example of female entrepreneurship in Ethiopia, where this complex coffee comes from. It is worked with particular yeasts during the first part of fermentation that give this coffee an intense aromatic profile of ripe tropical fruit and an alcoholic note like rum. A full body and sweet taste. With notes of Papaya and orange, candied orange and spices. A meditation coffee, which will take you back to distant countries in Africa.


Sensory description:

GCB Score: 85.50 points out of 100

Sensory profile: Sweet and full
Aroma: Tropical fruit, spices, rum
Taste & Body: Sweet and complex acidity, full body
Note: Papaya, cinnamon, candied orange


Technical description:
Package weight 250g
Origin Ethiopia
Area Yirgacheffe
Cooperative / Farm cooker
Microlot Wibet
Altitude 2100m
Variety March
Process Natural + yeast
Humidity 11,1%
Density 745g/l


 Full description:

Semira Negash is a 28-year-old young mother and entrepreneur. With her mill she works with many small farmers in the woredas of Kochere and Yirgacheffe, who bring their drupes to her.
She is doing an important experimentation work with specialty batches, in order to guarantee her and the producers higher returns than the average. One of these lots also participated in the Ethiopian Cup of Excellence, getting a good score and motivating everyone to continue on this path.
The cultivation of coffee in Ethiopia is mainly familiar: families grow various products on very small plots of land, so coffee plants are often grown in the shade of fruit trees.


Yeast Fermentation for a duration of 5 days

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