Location: Yirgacheffe, Debo washing station Altitude: 2,000 - 2,200 masl. Cultivar: Kurume & other heirloom varietals Process: Washed Harvest: April - July Flavour profile: Parma violets, bergamot & lemon
Yirgacheffe coffees have built a strong reputation as some of the world’s finest –Kochere Debo is from the sub-region or zone of Kochere in Yirgacheffe, which is between the small towns of Fishegenet and Chelelektu (which is 6km north of the farm). The Debo is yet another sub-region of Kochere. This coffee is hand picked and fully washed, submerged underwater for 36-48 hours (depending on weather conditions / temperatures) then sorted and dried on raised African beds for up to 2 weeks. The coffee is grown at around 2,000 metres above sea level and is nearly as high as you can go without frost damage and low temperatures affecting the coffee plant.
The coffee is grown in unique conditions – fertile volcanic soil, with consistent and plentiful rainfall at an altitude of up to 2,200m (twice the height of England’s highest mountain!), leading to very dense coffee beans that are carefully nurtured after harvest.