Artist: John Cozz
Flavor Notes: Blueberry, Bakers Chocolate, Bright
Region: Kochere
Elevation:1900-2100m
Process: Natural
If you know someone who considers themselves to be a coffee enthusiast they've certainly had Ethiopian at least once. The Yirgacheffe region of Ethiopia is one of the most legendary regions for coffee in the world. Right outside of Yirgacheffe is a the Kochere Region, an area that grows a very similar style coffee.
The coffee that grows in Ethiopia is generally associated with light bodied, high acidic, and very very bright. Part of this is due to the regions growing conditions however a big factor to this flavor profile is that most Ethiopian coffee's are naturally processed. Natural Processed coffee's are fermented with their fruit skin still on them so they often have profiles reminiscent of blueberries and strawberries.
The first washing station in Ethiopia was constructed in Yirgacheffe allowing this region to take the coffee it had become known for and put it under a new light. Thus began a new era of Ethiopian coffee. Perfect subtle sweetness, with a green tea like body. Ethiopian Coffee is light, it's bright, and it's delicious.