Ethiopia Bonde Kochere

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Black Tea, Butterscotch, Kumquat

What a coffee! This stunning multi layered, incredibly well structured coffee is an absolute prime example of a Chateau 76 archetype, both elegant and satisfying. If you are a fan of complex, floral and sweet coffees, then this Ethiopian beauty is for you.

Clear

 

Where in the world?

REGION

Kochere

FARM

884 Small Holders

ALTITUDE

1800 MASL

VARIETY

Heirloom

PROCESS

Washed

TASTING NOTES

Black Tea, Butterscotch, Kumquat

What’s the story?

What a coffee! This stunning multi layered, incredibly well structured coffee is an absolute prime example of a Chateau 76 archetype, both elegant and satisfying. If you are a fan of complex, floral and sweet coffees, then this Ethiopian beauty is for you. The washed process allows all those tasty flavours to shine, in a supremely balanced cup. If you are new to brewing coffee, or never tried an Ethiopian Yirgacheffe, you will find some remarkable flavours in this bag of potential!

We scored it 92.5 out of 100, which is one of the highest scores we’ve given a coffee. The joy is real. 

It’s the balance and clarity of this coffee that make it a star. We tasted it six days after roasting and it has opened out beautifully.You’re hit simultaneously with chamomile and orange blossom flavours carried on butterscotch and cocoa nib sweetness. It’s like a perfectly made classic cocktail, with the floral hoppy citrus acidity, butterscotch sweetness and structured medium body lighting up your palate in one slurp. This balance makes for an excellent espresso or filter brew. 

There’s always a connection to the heart of coffee history with coffees from South East Ethiopia, as arabica originates from its Montane forests. Coffees from the Kochere region around Yirgacheffe have been held in special regard by coffee lovers for hundreds of years. The nutrient rich soil and hundreds of wild coffee varietals provide us with a coffee bursting with potential flavours to get at in the roast. 

The coffee is grown between 1800 and 2100 metres, the cool temperatures allowing those precious cherries to grow and ripen slowly, intensifying the concentration of nutrients and sweetness, resulting in all that wonderful complexity in the cup. These dense beans are packed with compounds and sugars, so we give it lots of energy at the start of the roast starts to unlock the magic, then ease back to draw out all that sweetness. 

But as always that’s just the start of the coffee’s journey. 884 small holders contribute the cherries to the Bonde Kochere mill, picking from their own gardens, plantations, and traditionally allocated sections of coffee forest. 

These producers then take their coffee cherries to the Bonde Kochere mill, which forms part of a network operated by Kerchanshe Trading, a PLC set up by Israel Degfa in 2014. This man is blazing a trail through Ethiopian coffee trading, and Kerchanshe is set on bringing fairness and transparency to the value chain, as well as improving access to training, certifications and infrastructure. 

It’s deeply comforting as roasters that people like Israel and his team at Kerchanshe are taking hold of coffee’s most precious origin. The work they are doing is a phenomenal combination of investing in arabica coffee’s legacy and its future, all found in Ethiopia’s ancient coffee forests and the people who have harvested it for hundreds of years. By buying and brewing this coffee, you become part of that history.

Brewing Recipe

ESPRESSO: Espresso based on a Sage barista pro which brews at 9 bars with up to 18g basket. 

Dose: 18g
Yield: 45g
Time: 28 secs

We tasted honeysuckle, kumquat, light caramel, milk chocolate and hops.

FILTER: For this coffee, we’ve brewed on an Clever Dripper

Dose: 24g
Yield: 340ml
Time: 4:30

Clean and juicy with flavours of: honeysuckle, chamomile and clementine.