Boji Espresso - Ethiopia, Kochere

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Funky
• Bright
• Clean

ELEGANT - WATERMELON - BLUEBERRY VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Processing: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Altitude: 1900 m.a.s.l. Harvested: January 2026 Taste notes: Elegant and sweet with notes of watermelon and blueberries. Among coffee-producing countries, Ethiopia holds near legendary status. It is the birthplace of Arabica coffee, but it’s also simply unlike every other place in the coffee world. Unlike the majority of coffee-growing countries, the plant was not introduced as a cash crop through colonisation. Instead, growing, processing, and drinking coffee is part of the everyday way of life. That is the way it has been for centuries, since the trees were discovered growing wild in forests, and eventually cultivated for household use and later commercial sale. The majority of Ethiopia’s farmers have less than one hectare of land apiece. In many cases, it is almost more accurate to describe these farms as “coffee gardens” as the trees do sometimes grow in more of a garden or forest environment than what we might imagine fields of farmland to look like. 25 kilometers from the town of Yirgacheffe, in the south of Ethiopia, is where this coffee is from. More specifically it was grown in and around the village of Kore, in the Kochere district. When the jasmine smelling flowers of the coffee tree turn to cherries and slowly ripen, they are hand-picked to be delivered to the cooperative Boji washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. There the cherries are fermented in the sun for about two weeks, turning it into a sweet, tropical delight with bright juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. fruit notes. 250 grams of whole coffee beans roasted for espresso.