![Ethiopia Kochere, Organic - Light [12 Ounce]](https://static.wixstatic.com/media/b1956c_decfecd28490493f89f3bf756011d884~mv2.png/v1/fill/w_5400,h_3600,al_c,q_95,enc_avif,quality_auto/b1956c_decfecd28490493f89f3bf756011d884~mv2.png)
Ethiopian Kochere is a delicate and elegant coffee grown in the renowned Yirgacheffe region of Ethiopia. Lightly roasted to preserve its natural character, this coffee offers vibrant flavor notes of apricot, berry aromatics, and a rich sweet body. Its smooth and refined profile creates a bright yet balanced cup that highlights the unique terroir and traditional processing methods that make Ethiopian coffees some of the most celebrated in the world.
If you are looking for something truly special and unique, this coffee is an exceptional choice.
Ethiopia Kochere, Organic - Light [12 Ounce]
Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800’s, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labor in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts.”
