Intense flavors of grilled lemon and pure cacao with a liqueur-like, syrupy body. Packs an aggressive punch and finishes with deep, dark chocolate.

The Kochere Washing Station produces some of the finest, classic, washed Ethiopian coffees that we get to sample each year. Our choice to offer a dark roast treatment of this coffee has its roots in the centuries old Ethiopian coffee ceremony (https://www.thespruceeats.com/ethiopian-coffee-ceremony-765830), or jebena buna in which landrace coffee varieties are typically darkly roasted in a pan over hot coals, ground with a mortar and pestle ( mukekcha and zenezena), brewed in a clay jebena and prepared in three separate servings ( abol, tuna and baraka). Ethiopian coffee ceremony is a social occasion that shapes each day. This ceremony symbolizes hospitality, friendship and community through the ritualized preparation of coffee in its homeland.

During the late 1970’s and early 80’s, Schapira’s Coffee & Tea (Pine Plains, NY) featured a dark roast Ethiopian Yirgacheffe on their menu which captured a committed customer base at the Coffee Kingdom in Worcester, MA while being prepared as a single origin espresso on a piston driven espresso machine. This coffee was one of the very first single origin espressos to be commercially prepared in the US.

Ceremony is also great in the the press pot, the stove top Moka and is a classic as a Neapolitan flip.

The Ceremony is also available alongside the Commonwealth (https://barringtoncoffee.com/shop/commonwealth/) and the Gato Negro (https://barringtoncoffee.com/shop/gato-negro/) as part of our Dark Roast Sampler (https://barringtoncoffee.com/shop/dark-roast-sampler/).

After repose, we seal this coffee in Grain-Pro barrier packaging and then send on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of ourBarrington Green Seal Program© (https://barringtoncoffee.com/how-we-do-it/provenance-specific-coffee-preservation).