Background

Kochore Station is located in the highlands of Yirgachefe, within the Gedeo Zone, specifically in Kochore Woreda at Bonke Busa Kebele. Sitting at elevations between 2,000 and 2,100 meters above sea level, the station is surrounded by rolling highland terrain, cool temperatures, and lush vegetation—conditions well suited for organic coffee cultivation.

The area lies close to Yirgachefe town, with Fisega Genet as the nearest small town, connecting Kochore to one of Ethiopia’s most recognized coffee landscapes while retaining its quieter, rural character. Coffee here is grown organically by smallholder farmers from the Kochore and Kishsha areas, where farming remains closely tied to tradition, patience, and careful land stewardship.

Kochore is a newly established  station, still in its early stages of development. At present, it works with around 56 local coffee suppliers, with plans to grow as infrastructure and capacity expand.

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• Elevation: Around 2,000–2,100 masl

• Climate: Warm agricultural climate with surrounding vegetation

• Region: Bonke Busa, Yirgacheffee

• Processing Method: Natural Coffee & Honey Coffee

• Station Owner / Producer: Assefa Korma 

• Number of Drying Beds: 50

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Processing Method​​

• Natural Process 

– High-quality cherries are carefully selected and processed separately
– Extra attention is given to sorting, cleanliness, and processing precision
– Extended care during drying helps enhance clarity, sweetness, and cup character

• Washed Process

– Fresh red cherries are delivered to the station and pulped on the same day

- Coffee undergoes controlled fermentation to break down and remove mucilage

- Thorough washing ensures clean and uniform parchment

– Coffee is then spread on raised drying beds, turned regularly, and protected from excessive heat or moisture

– Drying typically takes 12–15 days depending on weather conditions

• Honey Process

-Fresh red cherries are pulped to remove the outer skin

– Some mucilage is retained to develop sweetness and complexity
– Carefully timed drying sessions help balance flavor and moisture
– Drying takes approximately 12–13 days depending on weather

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