This beautiful, delicate coffee from Yirgacheffe comes to us from the Kochere washing station - a privately owned communal wetmill. They collect and buy cherries from various smallholders in the area and separate out the lots into 100 bags of green. Most farmers in the area have farms less than 1 hectare which translates roughly to about 200 grams of green coffee - not much at all. Interestingly enough, most coffees from this region are organic by default given what's available to them.
The coffee is grown at 2000MASL, hand sorted and then naturally processed on African drying beds. As with most Ethiopian coffees, the varieties are a mixed bag of local Ethiopian Heirlooms.
We taste a wonderful array of jammy notes here, like blueberries with stone fruit acidity.