Ethiopia Kochere Bonde Yeast Fermentation

Info

Purchased from: Captain's Coffee
Origin: Kochere, Ethiopia
Farm: Israel Degafa at Bonde Washing Station
Varietals: 74158,Heirloom
Grade: 1
Purchase Date: 2025-10-07
Purchase Cost: $41.95
Purchase Gram: 2268g
Used Gram: 1575g
Remaining Stock: 693g
Last Roasted: 2026-03-17
Link to original listing: Link

Notes from supplier website:

If experimental coffee processing is new to you, don’t let the “yeast” in this coffee’s name fool you! I promise, it tastes nothing like bread, or yeast or whatever bakery influenced taste your mind is conjuring. You see, all coffee undergoes a period of fermentation at the very beginning of processing. Traditionally, this is a very short period intended to allow wild yeast just floating in the environment to get to work breaking down the flesh and mucilage of the coffee cherry, which aids in the rest of processing. Depending on the length of fermentation, this period can also add quite a bit of flavor and intensity to the final product, but it can be difficult to control. By adding exactly the kind of yeast and amount of it that a producer wants, they’re able to exert more fine control over the cup’s flavor and acidity. And don’t worry, the friendly, helpful yeast that made all this possible is long gone by the time the coffee finishes processing!

On top of this additional layer of fermentation, we of course have the rest of the coffee’s journey through processing. This coffee from the Bonde washing station in Kochere was carefully selected and sorted to Grade 1 specifications and fully washed. In contrast to much of the coffee we source from Ethiopia which is natural processed, this combination of fully washed and yeast fermentation leaves the cup crystal clean. We got a tea-like vibe, somewhere between white and green tea. The acidity is crisp and almost effervescent with notes of fresh picked lime followed by a lovely floral tone we noted as verbena, but honestly it seemed like a bouquet with a variety of flowers! The ones that dominate will largely depend on your roast style and brew method. Finally, there’s a rich vanilla undertone and a subtle fruity sweetness that came through as passion fruit in our cups. If you’ve never tried yeast fermentation, this coffee is an excellent way to see what it’s all about without clouding the cup with super intense, fruity flavors like you might get in a natural process!

**Recommended Roast Range:** City to Full City (Light to medium)

Start at City (light) or just in to a rolling first crack and go a bit darker as desired. We find it best not to go any darker than Full City (Medium, after the end of first crack) and our favorite roasts were ones that ended under a minute into first crack. Lighter roasts will be a bit more vibrant with more clear floral tones. Medium roasts will have more a bit more sweetness but with muddier flavor notes while minimizing citrus zing.

Roast Batches

Mar 17 2026

Roast Details

Notes

• Super cold outside and strong winds blowing cold air into the house, so kept this batch hot to keep temp from dropping too much

Roast Log

Dec 16 2025

Roast Details

Notes

• No notes just yet

Roast Log

Nov 26 2025

Roast Details

Notes

• Trying similar pattern as I've been doing with other beans lately
  • Preheat 8 min
  • Soak at 20/20 heat and fan
  • Start 70/70
  • Start dropping heat at DE
  • Heat back to 70 around ~340°F to kick start FC
  • Slowly decrease heat until drop
• Good color again & minimal chaff
• I got a new Chemex, so planning to try this tomorrow!!

Roast log

Oct 10 2025

Roast Details

Notes

• First batch!
• Not too much chaff
• Final color is light-brown
• Espresso grind size around 6
• Nice light, acidic & fruity flavors
• Really pleasantly surprised with this bean

Roast log