Ethiopia Yirgacheffe


100% Ethiopia unwashed.

Nice body, subtle acidity and sweetness. This amazing microlot is the result of the careful selection and preparation of coffee beans by the Quality Department of KURU.

Unlike most coffees, this micro-lot from Ethiopia was not washed and fermented to remove the berry. In contrast, the berry was dried in the sun for several weeks. It is this process that gives the bean its unique flavor. This process also greatly affects the purchase price of the bean because everything takes longer and requires more labor.

You can choose between 250 grams, 1 kg or a box of 6 kg of coffee.

For a 6 kg box we offer you our B2B price 143.7€/6kg incl. VAT!

If you have a VAT number you can insert it at check-out and you’ll receive an invoice.

Location: Kochere is a mountainous region in Southern Ethiopia (South of Yirgacheffe) Region: Southern Nations and Nationalities and peoples Region
Altitude: 1,800 to 2,000 meters
Coffee type: Unwashed Arabica Grade 1
Soil Type: Red loam, fertile rich in necessary nutrients
Shade Trees: Acacia, Cordia, Sesbania
Rainfall: Annual Rainfall is between 1,300 and 1,800 mi
Temperature: 18-22°C
Crop period: From November up to January
Area covered by coffee: More than 5,000 hectares


Coffee is traditionally a major source of income for the inhabitants of Kochere. Locating south of Yirgacheffe, Kochere benefits from a very favourable eco-system for the production of high-quality arabica. The coffee produced in Kochere has long been known to be among the finest of Ethiopia.

Coffee production: Coffee is produced by small coffee growers. The coffee farms are usually located near the villages, where the coffee growers and their families live. For this reason, Kochere coffee can be described as ”garden coffee”. Coffee growers only use organic fertilizers, like compost and humus, to enhance the quality of their coffee. They also use mulching to conserve soil moisture.

Harvesting: When red coffee cherries are ripe, they are carefully handpicked and immediately taken to a near-by coffee market to be sold. The cherries are then dry processed. Usually it takes 5 to 6 rounds of hand-picking to complete harvesting during a crop season.

Processing: In contrast to the Washed Kochere, the red cherries are not first pulped and then naturally fermented in water tanks. Instead, the harvested coffee is immediately sundried on “beds”. Then the peel and parchment are removed.


Bag of 250gr, Bag of 1kg, 6 bags of 1kg


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