Ethiopia - Chelchele Kelloo

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Clean
  50
• Bright
  40

Roasted to order — 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.. These light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. beans hit their peak two to three 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. Chelchele Kelloo is a washed single origin from the Chelchele station in Gedeb, Yirgacheffe, Ethiopia. Grown by 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 at 1,900–2,100m and lightly roasted in Kuala Lumpur, it's a clean, floral filter coffee for drinkers who love bright, fruit-forward cups — think lemon verbena, peach and delicate florals. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Lemon Verbena · Peach · Floral Light-bodied and tea-like, with juicy peach iced-tea sweetness, gentle citrus acidity and a clean, floral finish. Coffee Details Origin Ethiopia Region Gedeb, 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. Chelchele Producers Around 2,000 smallholder member 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. Ethiopian landraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. (heirloom) Processing Washed — 48–72h wet fermentation, dried on raised beds Altitude 1,900–2,100 masl Harvest October to January Roast Level Light Tasting Notes Lemon verbena, peach, floral About This Coffee This is a beautiful washed lot from the Chelchele washing and drying station, named after the village of Chelchele in the district of Gedeb. The site sits at 2,000 metres and processes cherry grown between 1,900 and 2,100 metres, where local smallholders deliver ripe cherries from coffee intercropped with enset, beans and avocado trees in the region's red-brown, fertile soil. The station is well equipped for careful processing: 14 fermentation and washing tanks, 130–150 raised drying beds, two 90,000-litre water tanks and a dedicated warehouse for dry preparation. With an average annual temperature of 15.5–17.8°C and roughly 1,404mm of evenly spread rainfall across two rainy seasons, the area gives the coffee a long, slow ripening that shows up in the cup as floral aromatics and bright tropical fruit. The coffee is grown without chemicals and is certified organic. We lightly roast it in Kuala Lumpur to keep its delicate lemon verbena and peach character inta