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Coffee of the Month: Ethiopia Deri Kochoha


January's coffee of the month is fruit-forward and juicy.

Deri Kochoha picks up the fruit where Ardi left off. Our second Ethiopian natural of the season is fruit-forward, clean, and delicious.

Coffee is the seed of a fruit, and most of the coffee we roast and drink is washed - that is, the fruit is removed from the seed before drying.  For Deri Kochoha and other natural-process coffees, the coffee is dried with the fruit still intact, and the dried cherry is removed during milling.  This process imparts a uniquely fruity, jammy quality to the coffee, though improper and uneven drying carries a distinct risk of off, funky flavors and early fading. The best naturals, though, taste like a blend of coffee and fruit punch.

600 + smallholders in the woreda (village) of Hagere Mariam pick their ripe coffee cherry and deliver it to the Deri Kochoha washing station, where it is sorted for ripeness, laid out on raised beds, and further sorted over the course of several weeks’ drying time. We tasted dozens of naturals from throughout Ethiopia this year to follow up to Ardi, and this lot from the Guji Zone in Oromia was a standout for it’s clean, sweet juiciness.

Deri Kochoha should be an easy choice for all you fruit-forward coffee lovers out there. We’re tasting ripe strawberry, melon, and a deep sugary sweetness reminiscent of dark honey or brown sugar.

*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions *** 

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