Ethiopia – Yirgacheffe Chelbessa, Natural

$6.55 per pound
Cupping Score 87
Pink guava, cherry, grapy, raspberry syrup
Malic, tart, berry-like, lively
Raspberry, strawberry, blueberry, vanilla, candied orange, Orgeat, lavender, red licorice, wild berry Pop-Tart
Maple, candy-like
Velvety, soft
Pleasant, lingering, clean
Size 10 pound bag

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In Our Roastery

We try to always have a classic, fruity, natural processed coffee from Ethiopia available in our line-up. Coffees like this have a huge fanbase. We admire them for their ripe fruit flavor, a comforting reminder of what coffee really is: a tropical fruit. There's a certain expectation when the words "natural" and "Ethiopia" appear on an offerings list. We hope to encounter berries, chocolate, jammy sweetness, and a refreshing juicy mouthfeel in the cup. This coffee from the town of Chelbessa in the Yigacheffe region of Ethiopia fits the bill perfectly. 

In Your Lineup

Natural offerings from Ethiopia are most often seen as lighter roast single origin offerings. The perfect canditate for a pour over or flash-iced brew, treating this coffee with a soft touch allows the fantastic fruity flavors to speak for themselves. This coffee can also add depth  and chocolatey sweetness to blends (we recommend adding 20-30% to a blend for best results) and it's especially perfect for Cold Brew. We utilize it in our Cold Brew Blend to create a syrupy coffee with notes of blackberry and maple. 

Use our Profile

RoastPATH® profile recorded on an MCR-6 while roasting a 5.44 kilogram batch.

Turning Point
Green < Yellow
First Crack

Origin: Ethiopia
Region: Yirgacheffe
Mill: Chelbessa
Variety: Heirloom Ethiopian Varieties
Process Method: Natural
Altitude: 1900-2400 masl
RoastPATH® ID: CI231-A02-0913


This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest “Kebeles” or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. 

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.

Yirgacheffe, Ethiopia

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