Chelbesa One

Origin

• 🇪🇹 Ethiopia· Gedeb

Tasting notes

Character

• Clean
  30

One of our favorite 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 coffees this year is finally here! Chelbesa One, named after the 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 it was processed, is full of complex flavors. We love the 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. and depth, leading with apricot, grape, and a black tea finish. We also picked up mandarin orange, pomegranate, pineapple, and lemon on various tastings. Check out our espresso roastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. and limited green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. offering too! Chelbesa One washing station is managed by SNAP Specialty Coffee, who have helped train countless thousands of farmers on essential skills such as plant management and growing techniques with a focus on climate. Approximately 1,000 farmers deliver fresh cherry to Chelbesa One, each picking from their small, high-altitude, 2-3 hectare plots. The cherries were first floated to remove defects, then pulped and dry fermented for two to three days. After subsequent washing, the coffee dried over 7-10 days with frequent rotation. Process: Washed Region: Gedeb, Ethiopia Variety: HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Varieties Korume & Wolisho Make sure to check that the 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. you've selected is what you're looking for — if there is an "upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. at the top of this product page. Please read our shipping info page!