This coffee comes from our washing-station partners at Chelchele, which is in the kebele, or village, of Chelchele, in the woreda, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overone.
Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones.
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural.
Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.
Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots.
Chelchele purely represents the classical characteristics of washed Ethiopian coffee, which are delicate, floral, citrus and juicy. But what makes this coffee more special is its clean cup and balance. It is easy to find something unique or very fruity coffees but is hard to find a very good coffee that is clean and balanced. This Chelchele is one of the most recommendable if you love a gentle, delicate and calm coffee. (It's one of my favourite!)
How this coffee is roasted
Absolutely light! This is the way to highlight its clean cup and delicate floral characteristics.
- Origin: Ethiopia
- Region: Yirgacheffe
- Farm: Chelchele
- Altitude: 1,800
- Variety: Heirloom
- Process: Washed
- Best Ageing Window: 14-21 days
- Best as: Pourover Filter
How to brew this coffee
- Espresso: 20g dose, 45g beverage yield, 25s extraction time
- Flavour Profile: Jasmine, peach, nectarine, orange
- Milk: 23g dose, 45g beverage yield, 32s extraction time, 150g milk
- Flavour Profile: White chocolate, vanilla, orange marmalade
- Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 50s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: Jasmine, white peach, white nectarine, mandarin, lemon