Ethiopia Yirgacheffe Kochere

The producer

In the Gedeo region in the south of Ethiopia, small farmers subsist by growing coffee on the plains at altitudes of some 2,000 metres. The birthplace of coffee and coffee culture, Ethiopia remains one of the top producers of excellent coffee. Producers grow several different varieties using traditional methods and supported by their families. Although ancient varieties produce small crops, they guarantee excellent quality. The coffee beans are harvested selectively and allowed to ferment in vats for between 3 and 48 hours, depending on the weather conditions. They are then left to dry naturally in the African sun on beds, protected at night and during the hottest hours, and constantly mixed.