About the bean
We debuted this fabulous coffee at the beginning of spring and we're thrilled to celebrate the move into fall with another crop of this instant classic.
The Kochere is a perfect coffee pairing for fall with its jammy fruit flavours and pleasant, well-balanced brightness. This new batch lives up to the glory of its spring introduction: go get, coffee lovers!
A new favourite.
Category: Single Origin
Region: Kochere micro-region, Southern Ethiopia
Process: Selectively hand-picked and washed
Altitude: 1,700-2,200 masl.
Harvest: October onwards
Score: 85.5 (out of 100 points; over 85 considered excellent)
This is a light to medium-light dream. As an American roast profile brewed in a Hario V60 (pour over), we enjoyed a wonderfully bright cup buoyed with an orange marmalade tartness, offset with a honey softness. Notes of orange zest and strawberry gave this deliciously flavorful brew a lovely aftertaste. Smooth to taste with a light-medium body. A perfect coffee to start the day on - happy in, happy out.
Brewed in a French press as a City roast, the Kochere's vibrant sweetness at this profile popped. Notes of apricot and white chocolate produced a more mellow cup with a velvet finish. Going darker to Full City, the Kochere took on a smokey, molasses flavour - we preferred lighter. As a Full City roast profile made into a latte, the result was delightful: candied notes of fruit and chocolate, sweet and winning.
Roast recommendation: Stay below a Full City profile and reap the rewards. Go darker for specialty drinks like lattes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Sold out. More stock expected soon
About the bean
We have long wanted to try coffee from Bolivia and, finally, our ship(ment) has come in.
Referred to as the Tibet of the Americas, Bolivia is the most isolated of the Andean nations. Its diverse landscape ranges from high-altitude mountains to jungles teeming with wildlife. Visitors treasure Bolivia for its lively culture steeped in tradition, as well as its numerous attractions ranging from Inca trails to fossilized dinosaur footprints (the world's largest collection). Of special interest is the spectacular Salar de Uyuni, the largest salt flat (10,582 sq km) on earth, with a surface resembling mirrored glass when wet. Other "attractions" include the notorious Death Road - a 64km route, with a 3,500m descent, that draws thrill-seekers at their peril.
Bolivia isn't as well known for its coffee, yet; although the country certainly has what it takes to become a producer of note thanks to that magic bean combination of elevation, fertile soil and consistent rainfall. Driving the industry's momentum is a growing cooperative movement (and the broad benefits of more money in the hands of growers), and the country's move into specialty labelling (Fair Trade, organic and shade grown).
Discover this rare treat.
Source: Asociación Integral de Productores Ecológicos de Pumiri (AIPEP)
Process: Washed Arabica
Varieties: 30% Typica, 25% Caturra, 20% Catuai, 15% Castillo, 10% Mundo Novo
Altitude: 1300-1550 masl.
Certifications: Fair Trade and Organic - IMO Control since 2002
SHG: Strictly High Grown; same as Strictly Hard Bean/SHB. High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
At a light roast (American brewed in a V60 pour over), the Bolivia offers a pronounced sweetness. A smooth mouthfeel with a medium-light body, the cup delivers a range of chocolate flavour from milk to salty caramel.
At a darker roast just shy of Full City (brewed in a French press), the bean's chocolate character really hit the mark; light in the mouth but richly flavorful. This gave us our best impression - a very nuanced cup, strong in personality; an excellent combination.
As a latte at a Full City profile, the Bolivia produced a standout specialty brew - bold and tasty.
When we roasted darker (Vienna brewed as a pour over), the Bolivia's character changed quite a bit: a hard-to-miss licorice underlay that carried to a burnt finish.
Roast recommendation: Light for nuance and medium-dark for chocolate gold. Clearly, we were sold on the Full City profile. Home roasters tell us they really enjoyed a "velvety" result at a City roast. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
View full product details