Ethiopia - Chelbesa One Station | Washed

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Clean
  30

SNAP Specialty Coffee was founded in Addis Ababa by Negusse in 2008 and operates 7 washing stations across Sidama, Yirgacheffe, and the Guji Zone. Their work centres on three pillars: consistency, education, and sustainability. Last year, their agronomists trained more than 6,000 farmers in land and nursery management, climate-smart agriculture, crop diversification, and intercropping. The Chelbesa One 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. sits in the Gedeb Zone of Ethiopia, in the kebele of Chelbesa. Approximately 1,000 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 deliver cherry to this station, each farming 2–3 hectares at elevations between 1,950–2,200 m.a.s.l. This lot is composed of the Ethiopian 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 and Wolisho. Incoming cherry is floated and sorted on arrival, then de-pulped and dry fermented in tanks for 2–3 days. After washing, the parchment is moved to raised beds where it is turned daily for 7–10 days until reaching target humidity. Brewing recommendations: Rest: 3+ weeks Espresso: 1:2.5–2.7 | 26–30s Filter: 1:16–17 | 94°C