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Ethiopia Chelchele

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    Ethiopia Chelchele
    • Country: Ethiopia
    • Region: Kochere, Yirgacheffe
    • Washing Station: Chelchele
    • Altitude: 1,800 MASL
    • Variety: Heirloom
    • Processing: Washed
    • Roasted for: Espresso & Filter
    Tasting Note: White peach, toffee and almond praline

    This coffee lot is incredibly sweet, clean, peachy with a lingering long finish.

    Roast to Order:
    • Roast: Every Wednesday
    • Dispatch: 1-2 days after roasting
    • Whole bean only
    Recommended Recipes:

    Espresso: 
    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    V60:
    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)

    Background:

    This coffee comes from a washing-station at Chelchele, which is in the kebele, or village, of Chelchele, in the district of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus over tone. Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavour and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama – areas whose names alone conjure thoughts of the finest coffees in the world.

    Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones.

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