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Deri Kochoha Espresso

Coffee Story
Coffee Review

Coffee Story

Around 500-600 farmers bring their coffee to the Deri Kochoha mill where it is processed with an age-old traditional Ethiopian processing method. A traditional disc pulper is used to remove the cherry skins. The coffee then undergoes a very long 72 hour under-water, traditional fermentation to break down the mucilage. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work off the mucilage. The coffee then spends the night in the soaking tank and is later dried on raised beds. The classic coffee processing method of this region develops coffees that are known for being sweet, nuanced and clean.

Coffee Review

This outstanding coffee was selected as the No. 2 coffee on Coffee Review’s list of the Top 30 Coffees of 2016.

96 pts      Aroma:      Body: 9      Flavor: 10      Aftertaste: 9      With Milk: 9

Blind Assessment: Evaluated as espresso. Delicate, exotic, profoundly floral. Star jasmine, tamarind, saffron, bittersweet orange blossom, dark chocolate in aroma and small cup. Sumptuous, levitating mouthfeel. Bittersweet, citrus-driven short finish; dark chocolate enveloped in jasmine in the resonant long, with waves of saffron notes best described as umami-floral. Maintains its nuance in three parts milk, where dark chocolate and saffron round and deepen.

The Bottom Line: Opulent, invitingly complex, forthright as both straight shot and in cappuccino-scaled milk.

Review by Kenneth Davids, Coffee Review, June 2016. Review at Coffee Review.

Deri Kochoha Espresso

Aroma and Flavor notes: 
Jasmine. Orange Blossom. Chocolate. Saffron.
Lush & Sumptuous
Roast Level (Agtron): 
Small holder farmers
Ethiopia Heirloom
Growing elevation: 
1650-1750 meters
Traditional Washed, Sun-dried on Raised Beds

Weight: 12 oz