The Kochere Debo is an Ethiopian natural coffee, full or robust flavour. Natural Yirgacheffes could not be more different to washed Yirgacheffes in every way. The flavour you will discover is nice and light, a good solid medium roast but nowhere near second crack.
This is a very funky coffee, which some people translate as delicious, some people as fermented fruit. It’s a Marmite coffee: you will either love it or you will hate it. You have been warned.
The Kochere Debo coffee blend is grown in Ethiopia — in the town of Kaffa to be exact – from which this coffee derives its name – that is attributed with the discovery of coffee and it still grows wild in the area’s mountain forests.
Flavour Profile of Kochere Debo
So this coffee is hand picked and then sun-dried in the cherry on raised beds over a 4-6 week period. During this time the Kurume and other heirloom varietals cherries are turned every couple of hours to prevent mould and over-fermentation.
The coffee is grown at around 1950-2150 metres altitude (on average) and is nearly as high as you can go without frost damage and low temperatures affecting the coffee plant.
The varietal is Kurume and other heirloom indigenous Ethiopian varietals. the Kurume is very interesting though, as it’s very specific to this small area, and tends to be smaller in size than other typica/heirloom beans but also has a very sweet flavour, giving a very aromatic cup.
In the cup you start with a delicious sweet caramel and toffee with big base notes, and hints of blueberries and blackberries, and the tiniest hint of natural funk.
Coffee Grown in Ethiopia
Ethiopia is the largest coffee producer in Africa and in the Arabica league is third in the world, with a production of between 4 and 5 million bags.
Ethiopia produces a wide range of coffee, with each region’s production having very distinctive characteristics, making some of these the best and most sought after in the world.
The diversity of the country’s climate and varied elevation leads to coffees from different regions holding their own unique characteristics. Amongst these, the key producing regions include Harar, Sidamo, Yirgacheffe, Limu, Djimmah, Lekempti, and Bebeka.
The Roasting Shed Roasters
The Roasting Shed is a small batch coffee roastery based in Hackney Wick, East London. Their beans have been specifically chosen for their superior flavours and are sourced from responsibly minded green bean importers and coffee hunters, working directly with farms and cooperatives who strive continuously for a superior quality product.
Founded by Ricardo, whose love for coffee came from his home in the lush hills of Quindío, Colombia where his family and friends grow coffee.
Ricardo established The Roasting Shed to bring a taste of Colombia back to a little corner of London. He has a first-hand experience of cultivation, harvest & processing at the source; knowledge he relies on to select green beans and develop each roast to bring out the bean’s specific characteristics.
His partner Neil, joined The Roasting Shed in 2014 after living and working in Central America for a year where he followed his curiosity for speciality coffee.
He became a qualified barista trainer and coffee roaster with the National Coffee Association of Guatemala before returning to the UK and managing an independent coffee shop in East London.