Chelbesa

Origin

Tasting notes

Character

• Bright
  25
• Clean
  25
• Sweet
  25

This is a coffee we have been anticipating since we tasted the sample on our cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table – just in time for the second half of summer! This 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 comes from the Yirgacheffe region where the Chelbesa 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. is located. It is produced by 672 farmers situated in the Gedeb zone. Once the cherries arrive at the Chelbesa One Washing Station, they are placed in water for sorting and removing of floaters. The cherries are then de-pulped and left to dry ferment in tanks for 2-3 days, to be later washed and placed to dry on raised beds. To ensure an even drying, the parchment is constantly moved each day, taking 7-10 days, depending on the weather, until reaching the desired humidity. Expect notes of 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 with a 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. 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.! Available for both filter and espresso!