Ethiopia - Chelchele
about the region.
Yirgacheffe is one of the most highly regarded coffee producing regions in the world, known for the quality and clean fruit profiles of its coffees. Chelchele, in the Gedeb sub-region has gained a reputation in its own right for consistently producing some of the most notable lots from Yirgacheffe.
Several factors combine to produce the unique profiles found here.
First, the high altitude in Ethiopia is ideal for Arabica - the coffee from Chelchele is grown between 2000 and 2200 metres above sea level. The colder night-time temperatures stress the plant, drawing out the ripening time and increasing both sweetness and complexity.
Second, the heirloom varieties grown here offer floral and fruit notes, this lot is made up of Dega, Kurume, and Wolisho heirloom varieties.
Third, washing stations that collect cherries from the community specialize in sorting and processing coffee.
Both washed and natural processes are dialled to specific controls and raised drying beds provide a slow and even drying that contributes not only to quality but also the longevity of the green unroasted coffee.
about the washing station.
This experimental lot comes to us from the Chelchele kebele community in the eastern part of the Gedeb woreda micro-region of Yirgacheffe. Chelchele washing station has developed what they call a “supernatural process” that intensifies the best qualities of natural processed Ethiopian coffee.
Around 500 farmers contribute to the Chelchele washing station. The team here has worked with the farmers to develop a ripe cherry selection of a minimum of 22 Brix, which ensures maximum sweetness and uniformity. These selectively harvested cherries are then delivered to the washing station the day they are picked at which point the team seals the cherries in fermentation barrels for 36 hours. This anaerobic (without oxygen) fermentation produces lactic acid and develops intense fruit notes and a creamy body.
The coffee is then slowly and evenly dried on raised beds for 15-18 days to avoid any overfermentation and produce the clean and vibrant profile of this experimental lot.
cup profile.
cherry blossom | strawberry candy | lime zest
This experimental coffee boasts a complex and vibrant profile. Immediately we notice are the pink and purple florals in the aroma, cherry blossom and lilac. The first sips are bursting with ripe strawberry and blueberry with tropical fruit sweetness. The acidity is complex and sweet, reminding us of fruit candy. The finish is fresh like lemon zest. The body is medium with a coating and creamy textures that supports the sweet fruit qualities of the coffee.
