Yega Shefi Kochere Coffee Brewing Parameters Advice Kochere and Konga Difference

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Yega Shefi Kochere

Kochere is located in Yegashefi, Gedeo, southern Ethiopia. This coffee comes from coffee cherries grown by small farmers near Kochere village, at an altitude of 1800-2000 meters, slightly higher than other growing areas. The most popular variety here is Kurume, which is very small in bean shape but strong in fresh citrus flavor.

The Ethiopian Commodities Exchange (ECX) has complex and strict regulations that make it difficult to trace the export of local coffee, so it is often unknown which farm or washing plant the coffee is purchased from. The only information available is the coffee grade from 1 to 10 (1 is the highest grade), all sold through ECX. Even Grade1 may contain raw beans of varying quality.

To learn more about Ethiopia's origin, Kaffa began working with Helena a few years ago.(Heleanna Georgalis), she is a very powerful role. Moplaco runs Moplaco Green Bean Export Company in Addis Ababa. Moplaco buys processed coffee from ECX and then transports it to their own shelling field in Addis. It carries out very strict screening operation, not only by hand but also by large machines. For 2016, Weather and pests make coffee quality very unstable, and this requires a lot of extra time and manpower, but the final flavor performance proves that these hard work is well worth it!

After her father's death, Helena returned home to Ethiopia to take over Moplaco's business. Today Helena is Ethiopia's number one raw bean exporter, and many Western raw bean traders know that to get high quality Ethiopia, Helena is the right place to go!

Ethiopia Yega Shefi Kocher Wash

Ethiopia Yirgacheffe Kochere washed

Country of manufacture: Ethiopia

Production area: Kochere Yirgacheffe

Washing Plant: Kocher Washing Plant

Producer: Kocher Community Coffee Farmers

Exporter: Helena Moplaco

Bean species: Ethiopian native species Local Heirloom; Kurume

Treatment: washed

Brewing advice: hand brewing

Hario V60、Kalita Wave

Hand-washed yejia xuefi. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91-93 ℃ water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then slowly inject water until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Other brewing methods: such as French pressure

Powder: 60g /water: 1000g

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