ABOUT THIS COFFEE

Kochere is a district in Gedeo zone in Southern Nations, Nationalities and Peoples Region (SNNPR). The region is marked by high altitudes of 1,800 to 2,100 meters above sea level.

CULTIVATION

Farming methods in the region remain largely traditional. Farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family.

HARVEST & POST-HARVEST

Cherry is traditionally delivered to washing stations for processing. Washed processing at the station follows the traditional Ethiopian methods. After an initial screening where cherry is floated and visually checked underripes, overripes and damaged cherry, cherry is pulped and fermented.  Coffee ferments in water for 36 to 72 hours. During fermentation, water is changed 3 times.

After fermentation, parchment is sent through a grading channel that simultaneously washed parchment, removing any remaining mucilage and separates parchment by density. Once clean, the highest parchment grade is soaked for an additional 8 to 12 hours.

The wet parchment is transferred to the drying field. That first day, parchment rests on the pre-drying tables where excess water can easily drain off and employees inspect wet parchment. It is easier to detect and remove defects in wet parchment. After one day on the pre-drying tables, the drying field staff transfers the wet parchment to raised beds where it will dry for up to 12 days. Staff regularly turn the parchment to ensure even drying.