Ethiopian Kochere Boji

This micro-lot is from a private mill located in Boji, Kochere, a few kilometers south of the legendary city of Yirgacheffe. The coffees in this region are considered among the best in the world. The natural processing at the station follows the traditional Ethiopian methods where the first few days of fermentation is controlled by carefully turning the cherries every 30 mins to ensure even drying. The process takes 15 to 20 days for the residual moisture in the bean to reach the desired levels.

SCA Score: 88
Varietal: JARC Varieties, Local Landacres
Processing: Natural
Altitude: 2,100 – 2,300m above sea level
Region: Yirgacheffe

In the cup, expect.
Almond, Dark-Chocolate, Floral, Strawberry & Vanilla