Ethiopia Deri Kochoa

Ethiopia Deri Kochoa


Deri Kochoa coffee is collected from 650 different producers within the region of West Guji, Ethiopia. These local heirloom varieties are grown on properly fertilized and drained red brown soil, thanks to the hard work of its farmers. It takes a whole month for the flowers to blossom in this area. With lush forests and incredible biodiversity, the struggle of getting sweet, clean, delicious coffee out of this region absolutely relies on the people tending to their trees and only delivering ripe fruits.

The fermentation process can take up to 48 hours, depending on the weather. The parchment is dried under the sun on drying beds for approximately 12 to 15 days. During the day time, they are covered from noon till three in the afternoon in order to protect the beans from the sun’s hot exposure. When the night comes, the beds are carefully covered to protect the coffee from morning dew or potential rainfall.

This particular lot has elegant body, vibrant flavour of lime and a jasmine note, being a stunning example of a fresh crop of Ethiopian coffee.

For all types of filter coffee brewing, we recommend the following parameters:
  • Brewing ratio: 1g coffee to 17g water
  • Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C
  • Extraction: 22 - 23%

Product Details

  • Producer: Smallholders
  • Country: Ethiopia
  • Region: West Guji
  • Elevation: 1950-2250 m.a.s.l.
  • Variety: Local Heirloom
  • Harvest Year: 2018