Ethiopia Chelbesa

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Bright
  30
• Clean
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica beans, at their peak 2 to 3 weeks after roasting. A bright, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ethiopian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Ethiopia Chelbesa is a washed single origin from the Gedeb Zone in Ethiopia's Yirgacheffe region, roasted light for filter brewing. Grown at 2200 masl and bursting with lime, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. and bergamot, it is built for anyone who loves clean, floral, tea-like coffee with a juicy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Lime · Honey · Bergamot Bright citrus acidity and a delicate floral aroma carry a juicy, tea-like body into a clean, sweet finish. Coffee Details Origin Ethiopia, Gedeb Zone Region Yirgacheffe Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Chelbesa One Washing Station Producer SNAP Coffee (672 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers) VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Kurume & Wolisho Processing Washed Altitude 2200 masl Roast Level Light / Filter Tasting Notes Lime, Honey, Bergamot About This Coffee This is a coffee we anticipated from the moment we tasted the sample on the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table. It comes from the Gedeb Zone in Ethiopia's famed Yirgacheffe region, where the Chelbesa One Washing Station gathers cherry from 672 smallholder farmers working high-altitude plots at around 2200 masl. The processing is meticulous. Once the ripe cherries arrive at the station, they are floated in water to sort out underripe and damaged beans. The good cherries are de-pulped and left to dry ferment in tanks for two to three days, then washed clean and laid out on raised beds. To dry evenly, the parchment is turned by hand throughout the day for seven to ten days, depending on the weather, until it reaches the ideal moisture level. The result is a classic washed Yirgacheffe profile: lime-bright, floral and sweet with honeyed depth and a juicy mouthfeel. We roast it light in Kuala Lumpur to keep that clarity intact. How to Brew Ethiopia Chelbesa Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 260ml Water temperature 93°C Brew time 3 minutes Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso outpu