Coffees from Ethiopia have been known to change perceptions on how coffee can taste, with a diverse range of cup profiles produced throughout several growing regions. This is largely down to the thousands of so far uncategorised native heirloom varieties growing together, creating an unparalleled genetic diversity of coffee plants, in the land often known as the birthplace of coffee. Often we have purchased washed coffees from the region of Yirgacheffe, coffees that showcase the clean and aromatic characteristics we love in Ethiopian coffee most transparently. This was confirmed on a cupping table this year, cupping through fresh harvest lots from the Kochere mill. Kochere is located southwest of the town of Yirgacheffe, just outside the village of Chelelektu, an area known for producing slightly heavier bodied coffees than the classic tea-like Yirgacheffe. This small lot jumped off the table, a round and soft fruit driven coffee, that still showcases some of the aromatic signature we expect from this iconic region.