Kedida Gubata – Kochere, Ethiopia | Washed Process

A standout high-elevation lot from Sey's  longtime partners at SNAP. It's been a while since they have featured a Kochere coffee. In the cup: honeydew, nectarine, and lime—clean, bright, and juicy.

Process:

Cherries are hand-picked at peak ripeness, floated to remove defects, and de-pulped. Grade 1 density separation is followed by a 36-hour underwater fermentation. Drying takes place on raised beds for 10–14 days.

Though processed at Worka Washing Station, cherries were sourced exclusively from high-altitude farms surrounding Kedida Gubata. Lot separation and traceability in Ethiopia remain a work in progress, but this coffee is a step forward.

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.