About the bean
We love a new addition to our coffee inventory and when that new addition rocks our socks, our greatest pleasure is to share the joy.
The Kochere district in southern Ethiopia is very close to the summit of the country's coffee mythology, Yirgacheffe. Like the rest of Ethiopia, the micro-region of Kochere proffers its own distinct flavour and characteristics: a strong tea-like finish with a fruity brightness, deepened by notes of stone fruit, caramel and dark chocolate. This micro-region is considered one of the best coffee-growing areas in southern Ethiopia thanks to its nutrient-rich soil, thickly shaded hills and consistent rainfall. Coffee here is typically farmed organically, whether it is certified as such or not.
A rival to the sun (that being Ethiopian Yirgacheffe). Spring is here and this is our new love.
Score: 85.5 (out of 100 points; over 85 considered excellent)
Species: 100% Arabica
Altitude: 1,700 - 2,200 masl.
Process: Handpicked and washed
American roast brewed in a French press
We welcomed our newest coffee star with a proper cupping - cupping is a three-stage sensory process used by coffee professionals (but anyone can do it) to evaluate the positive qualities (and the not so positive) of a particular coffee. Go forth here to learn more about cupping or watch the curious business of cupping in action. And what did we cup and discover? Ethiopia Kochere is fabulous! A sweet fragrance delights with a bouquet of caramel, vanilla and chocolate. During coffee cupping, coffee grounds are placed in cupping bowls, or plain old cups will do. Hot water is poured over the grounds and left to steep for 4 minutes until a "crust" forms (looks like a chia pudding). Once we broke the crust (with a spoon), the Kochere's pleasant fragrances were unleashed. Coffee aroma is at its most intense at this point (we highly recommend giving cupping a go!). The coffee cupping itself (sampling the coffee slurped quickly from a spoon and then spitting into a cup) proffered a well-balanced brew with a lovely fruity brightness; a red fruit acidity that added a nice complexity. The taste in the mouth was soft yet striking. This is a marvellous Ethiopian!
City+ roast brewed in a Hario V60 pour over (30g of coffee for 500ml of water)
The flavours remained at this roast level; a delicate body and a sweet aftertaste. Such a pleasing cup. See here for pour over options and more information.
Roast recommendation: Light to medium for the full flavour experience. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Our featured roasted coffee of the day!
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About the bean
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.