Ethiopia - Kochere

Processing Station: The coffee is processed based on categories considering density, screen size, removal of undesirable small debris, and rocks. 

The process of harvesting coffee cherries in Yirgacheffe Kochere is typically done by hand, with skilled workers selectively picking only the ripest cherries. This meticulous harvesting process ensures that only the highest quality beans are selected for processing. Falcon’s processing sites are ensuring consistent high-quality coffee production every year.

This coffee originates from over 450 farmers residing in neighboring areas. Coffee cherries are meticulously hand-picked and sorted red cherries collected from nearby farmers daily to eliminate any unripe, overripe, or damaged fruit by dedicated employees at our processing site. 

The finished clean coffee is directly placed into jute bags and wrapped in Ecotact plastic bags. After the packaging is complete, reference samples are taken, and evaluation and cupping are performed before the products are shipped to the desired destination. dry mills handle the physical filling of containers and prepare necessary documentation and procedures required for a successful export.

Variety: 

• 74110: Variety 74110 was selected from an original “mother tree” in the Bishari village, Metu Province, Illuababora zone, Oromia region. After researching its resistance to coffee berry disease and overall yield, JARC released the variety in 1979. 74110 trees are short and compact, with small leaves, cherries, and beans.
• 74112: Variety 74112 also originates in the Metu-Bishari forest and was similarly released in 1979 for its disease resistance and yield potential. Its trees, too, are small and compact. Both varieties grow well in climates similar to those where the original mother trees grew.

(Ally Coffee,2020)

Process: Ripe coffee cherries are selectively harvested by hand, ensuring that only the red, ripe cherries are collected. The outer skin of the coffee cherry is removed using a pulping machine, which extracts the beans from the fruit. The beans, still covered in a layer of mucilage, are then fermented in water. This step can take anywhere from 12 to 48 hours, and it helps to break down the remaining fruit layer. After fermentation, the beans are washed thoroughly to remove any remaining mucilage.

After the washing process, the beans are spread out in thin layers to dry under the sun or using mechanical dryers until they reach the ideal moisture level of about 11%. After this, the coffee is taken to a local warehouse for thorough sorting and hulling, where the parchment layer is removed to reveal the green coffee beans.

The washed process is known for producing coffees with bright acidity and a clean, crisp flavor profile, as the method allows for the expression of the natural characteristics of the coffee beans.