The Kochere cooperative sits at 1,900 metres in Ethiopia's Gedeo zone, where the air is thin and the soil is volcanic red. The farmers here have been growing Heirloom varieties for generations — not by design, but because these trees have been here long before specialty coffee was a category.
This particular lot was washed at the cooperative's central station, where cherries are floated, pulped, and laid on raised beds for eighteen to twenty-one days. No shortcuts. The process takes time, but the clarity it gives to the cup is unmistakable — clean, transparent, every flavour exactly where it should be.
When we first cupped this coffee, the room went quiet. Bergamot, lemon peel, and a finish that stays on the palate longer than it has any right to. We bought every kilo they had available.
NEW ARRIVALOUT OF STOCK
From the Kochere highlands
Only purity. Only Mono.
Nicaragua · Swiss Water + Carbonic Maceration · est. 2025
IN THE FIELD
Come by
the café
