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Chelbessa
Yirgacheffe is part of the Sidamo region in Ethiopia; however it's considered its own recognized micro-region due to the unique coffee profile produced on its territory. The Yirgacheffe region is known to have thick vegetation, healthy soil, and high elevations.
This coffee is sourced from the Chelbessa Washing Station in Gedeb, Yirgacheffe. All coffee is selectively hand-harvested before being delivered to the washing station. Once there, Chelbessa’s team ensures that only the ripest cherries are processed. After being sorted, coffee is pulped and then fermented for 24-36 hours, depending on the weather conditions. Once fermentation is complete, the parchment is thoroughly washed in clean water and send through grading channels, which separate each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
The resulting cup reminds us of peach, lemongrass, and champagne.
This coffee is sourced from the Chelbessa Washing Station in Gedeb, Yirgacheffe. All coffee is selectively hand-harvested before being delivered to the washing station. Once there, Chelbessa’s team ensures that only the ripest cherries are processed. After being sorted, coffee is pulped and then fermented for 24-36 hours, depending on the weather conditions. Once fermentation is complete, the parchment is thoroughly washed in clean water and send through grading channels, which separate each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
The resulting cup reminds us of peach, lemongrass, and champagne.
Yirgacheffe is part of the Sidamo region in Ethiopia; however it's considered its own recognized micro-region due to the unique coffee profile produced on its territory. The Yirgacheffe region is known to have thick vegetation, healthy soil, and high elevations.
This coffee is sourced from the Chelbessa Washing Station in Gedeb, Yirgacheffe. All coffee is selectively hand-harvested before being delivered to the washing station. Once there, Chelbessa’s team ensures that only the ripest cherries are processed. After being sorted, coffee is pulped and then fermented for 24-36 hours, depending on the weather conditions. Once fermentation is complete, the parchment is thoroughly washed in clean water and send through grading channels, which separate each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
The resulting cup reminds us of peach, lemongrass, and champagne.
This coffee is sourced from the Chelbessa Washing Station in Gedeb, Yirgacheffe. All coffee is selectively hand-harvested before being delivered to the washing station. Once there, Chelbessa’s team ensures that only the ripest cherries are processed. After being sorted, coffee is pulped and then fermented for 24-36 hours, depending on the weather conditions. Once fermentation is complete, the parchment is thoroughly washed in clean water and send through grading channels, which separate each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
The resulting cup reminds us of peach, lemongrass, and champagne.
Coffee origin
Country
Ethiopia
Region
Yirgacheffe
Variety
JARC, heirloom
Altitude
2000 - 2300 m
Farm
Various smallholder farmers
Producer
Chelbessa Washing Station
Roast level
Light
Process
washed
Tastes like
🍑
peach
🌿
lemongrass
🍾
champagne
Community reviews
🙂
3.1 Good
8 Reviews
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Recipes
V60 Brew Guide by La Cabra
Pour over
Aeropress by Blue Bottle
AeroPress
Espresso For Light Roasts
Espresso
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