Ethiopia
Detailed product description
Farm
Lot Yirgacheffe Chelbesa Washed comes from the Chelbesa washing station in the Gedeb (Gedeo) zone, Yirgacheffe region, Ethiopia. The station is located in the small village of Danche, within the Chelbesa area, which is why the lot is also often referred to as Chelbesa Danche. Around 672 smallholder farmers contribute cherries to the station, growing predominantly local varieties at an altitude of approximately 2,173 m.a.s.l. The Worka Chelbesa area is known for its dense semi-forest vegetation and shade-grown coffee.
The station is operated by SNAP Specialty Coffee, founded by Negusse Debela in Addis Ababa in 2008. SNAP built this wet mill in Danche in 2019 to source exclusively ripe cherries from local farmers. The company focuses on improving farmers’ livelihoods by training more than 6,000 farmers, providing them with support, and promoting sustainable practices.
Processing
After delivery, the cherries are sorted using flotation. The skin is then removed using eco-pulpers. The mucilage is removed through fermentation in tanks for 2–3 days. The coffee is then soaked for 12 hours and dried on raised beds for 7–10 days. Once dried, it is sorted again and sent for dry processing.
We selected this coffee for its classic, clean washed profile — floral, with lime-like acidity, brown sugar sweetness, and a tea-like body.
V60 Recipe
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Brew ratio: 1:15
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20 g coffee
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Grind: 24 clicks (Comandante)
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Brew time: 2:40
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Water profile: GH 5, KH 3, 94 °C
Method:
Pour 60 g of water over 20 g of coffee and let it bloom for 40 seconds.
Slowly pour another 120 g of water in circular motions.
When the previous pour has almost drained, add the final 120 g of water — again slowly and in circles.
Total extraction time should be around 2:40.
Don’t hesitate to experiment — adjust the grind (if bitter notes dominate, go coarser; if the cup tastes flat or watery, go finer) or play with the brew ratio.