From source to sip
The story behind your next cup.
In the Gedeo Zone of southern Ethiopia, the Kochere district sits among the hills that gave coffee to the world. Here, in the Chelelektu kebele of Yirgacheffe, roughly 650 smallholder farmers tend trees scattered across some of the widest elevation range in the region.
Yirgacheffe is a name spoken with reverence in coffee circles, and Kochere is one of its most respected districts. Ethiopia stands as Africa's largest coffee producer, and the Gedeo Zone where Chelelektu sits is woven into the cultural and economic fabric of the country. The farmers here work small plots, often less than a hectare, growing indigenous heirloom varieties that have adapted to this terroir over generations.
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The Coffee Story
The SourceChelelektu and the Hills of Kochere
Yirgacheffe is a name spoken with reverence in coffee circles, and Kochere is one of its most respected districts. Ethiopia stands as Africa's largest coffee producer, and the Gedeo Zone where Chelelektu sits is woven into the cultural and economic fabric of the country. The farmers here work small plots, often less than a hectare, growing indigenous heirloom varieties that have adapted to this terroir over generations.
The Chelelektu washing station, built in 2010 and managed by Legese Kebede, gathers ripe cherry from around 650 contributing farmers. Their trees grow at high altitude , between 1,900 and 2,100 meters, where cool nights slow the cherry's maturation and concentrate sugars in the fruit. That slow development is what gives Kochere its layered, aromatic character.
The CraftTwenty-One Days on Raised Beds
This is a natural-processed coffee, meaning the cherries dry whole with the fruit still on the seed. After sorting, the cherries are spread across raised beds and left to dry for roughly three weeks. Workers hand-turn them through the day to keep airflow even and prevent over-fermentation. As the fruit slowly desiccates, it transfers its sugars and berry character inward, the hallmark of a well-managed natural process .
We roast this coffee to City+, a level that holds the fruit-forward intensity the natural method creates while keeping acidity bright and clean. A darker approach would flatten the blueberry and floral notes that make Kochere worth seeking out, so we stop short and let the origin speak.
The CupJuicy Fruit, Floral Finish
The cup opens with intense, juicy berry, blueberry and strawberry leading the way, carried on a wine-like acidity that adds depth without sharpness. The natural process lends a syrupy weight to the body, while jasmine and a touch of bergamot lift the finish into something delicate and aromatic.
It is expressive and clean, a coffee that rewards slow sipping and shows new facets as it cools in the cup.
