Ethiopia Yirgacheffe Chelbesa Washed

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Jasmine. Peach. Pink lady apple. Silky. Ships within 1 week after 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 coffee beans only Momos' coffee beans are at their peak 2 to 3 weeks after roasting 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. 74110, 74112, 74158 Processing 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. Producer SNAP Specialty Coffee Region Gedeo, Gedeb Elevation 2,163-2,250 mass About this coffee: Worka Chelbesa is located in the Gedeb region of southern Ethiopia and is regarded as one of the most outstanding coffee-producing areas within Gedeb Woreda. The area is characterized by a semi-naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. forest structure, where enset, also known as false banana trees, and coffee trees grow in layered vegetation. This multi-layered environment provides stable growing conditions for coffee, making Worka Chelbesa a representative example of the ecological landscape that defines coffee cultivation in this region. In Ethiopia, coffee is produced by many 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. Cherries grown in different environments are delivered to a 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., where they are processed and combined into a single lot. However, because cultivation, processing, and export are often handled separately, high-quality cherries do not always translate into equally strong final results. SNAP Specialty Coffee works to narrow this gap. By operating its own washing stations, SNAP manages the process in one continuous flow, from cherry selection to fermentation and drying. This allows the quality of the cherries produced by farmers to be preserved and further refined during processing. Key variables such as fermentation time, moisture content, and density are managed within defined standards, helping to reduce the natural variability often found in Ethiopian coffee. For SNAP, processing is not simply a matter of control; it is a way to achieve more stable, consistent, and expressive quality. About Momos Coffee: Momos Coffee started in 2007 as a small takeaway coffee shop right next to the restaurant where it belonged to his parents. Since then, over the last 17 years, we have