Ethiopia Kochere Sheepherder Anaerobic Natural
RM60.00 – RM270.00
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Anaerobic Natural |
| Region |
Kochere, Yirgacheffe |
| Altitude |
1950-2200 m |
| Roast Level | Light Roast |
| Tasting Notes | Grape, Dried Pineapple, Passion Fruit Jam, Tangerine, White Flower |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Grape, Dried Pineapple, Passion Fruit Jam, Tangerine, White Flower
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Anaerobic Natural |
| Region |
Kochere, Yirgacheffe |
| Altitude |
1950-2200 m |
| Roast Level | Light Roast |
| Tasting Notes | Grape, Dried Pineapple, Passion Fruit Jam, Tangerine, White Flower |
| Quantity | 200g/1000g |
About This Coffee :
Kochere is a well-known coffee-growing area within the Yirgacheffe region in southern Ethiopia. This region is famed for its high altitude (1,800–2,200 meters) and unique microclimate, which allows farmers to grow coffee with delicate floral and fruity notes. Most of the coffee here is grown on small family farms using traditional methods, often intercropped with food crops. The Kochere area produces exceptional natural and washed coffees, typically processed at small local washing stations. Yirgacheffe coffees are beloved for their complexity and bright acidity
| Pack Quantity |
200g ,1kg |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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