Origin
This one’s got a little flair. From the Kochere region in southern Ethiopia, Tamirat Dereje’s carbonic maceration process brings out some wild fruit character: notes of clementine citrus, sweet pomegranate, and a tamarind tang that lingers long after the sip.
It’s complex but easy to enjoy, especially as a slow-poured filter. Bright, playful, and full of energy.
Clementine Citrus - Pomegranate - Tamarind
Varietals: Local Landrace Varieties
Process: Carbonic Maceration
Altitude: 1950 MASL
Brew GuideS
Filter: Pour Over (V60)
Dosage
15g
Output
250mL
Brew Time
2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your brewing time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
Production
Known for its high altitudes, rich red soils, and centuries of coffee-growing tradition, Kochere produces coffees that are intensely aromatic, fruit-forward, and often quite delicate.
Carbonic maceration, a technique borrowed from winemaking, was used to create the bold, fruit-driven profile of this coffee. In this method, whole coffee cherries are placed in sealed tanks filled with carbon dioxide. Inside this low-oxygen environment, the fermentation process slows and becomes more controlled, allowing unique acids and flavour compounds to develop.
The result is a coffee that’s clean but layered, with sparkling acidity, structured sweetness, and vivid fruit complexity. A vibrant take on a classic region.