Kochere, located in southern Ethiopia, is part of the Yirgacheffe coffee region and benefits from a moderate, rainy climate and fertile soil, providing ideal conditions for coffee cultivation.

Coffees from this area are renowned for their washed processing method, where beans are carefully separated from their outer layers and soaked in water to completely remove the remaining mucilage. This controlled process prevents unwanted fermentation and results in a coffee with clean, complex flavors and lively acidity.

Kochere Coffee is particularly known for its citrus notes, a result of the region’s high altitude, rich soil, and unique climate.

Recommended brewing methods: Pour-over, drip brewers, and other flat or cone-shaped brewing devices.