Ethiopia - Yirgacheffe Chelbessa, Washed
$9.30 - $10.30 per pound
| Cupping Score | 86 |
|
Fragrance/Aroma |
Arnold Palmer, jasmine, floral, bright, tangerine, lingonberry, fresh cherry, pomegranate |
|
Acidity |
Sparkling, malic |
|
Flavor/Nuances |
Lavender, honey, apricot, peach, apple sauce, violet, hibiscus, maple, green apple |
|
Sweetness |
Mixed berries |
|
Body/Mouthfeel |
Juicy, silky |
|
Finish/Aftertaste |
Whipped cream, vanilla, sweet |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
A staple in our roastery for a reason, washed lots from Ethiopia are appreciated by purveyors of coffee far and wide. They accentuate blends, make cups sparkle with acidity, and remind us of our first steps into specialty coffee, where notes of flowers, tea, and big fruits made us question what coffee could be.
We source coffees like this in large volumes so we can carry them for many months across our green and toll menu offerings.
In your lineup
Keep it clean and serve as a single origin offering on drip, add it to a seasonal blend, or utilize it in a house blend. With a coffee this versatile, the possibilities are endless.
Try to spend 1:30 to 2:00 in development after the first crack, finishing at a light roast temperature for filter offerings. If you're roasting this coffee for espresso, try extending development from 2:00 to 2:30 to add body and sweetness, while balanceing the acidity for a more concentrated extraction.
Use our Profile
RoastPATH® profile recorded on an MCR-6 while roasting a 10-pound batch.
| 0:00 | 388°F | Charge |
| 1:07 | Turning Point | |
| 5:01 | Green < Yellow | |
| 9:13 | 385°F | First Crack |
| 11:07 | 395°F | Drop |
Origin: Ethiopia
Region: Yirgacheffe
Mill: Chelbessa
Variety: Heirloom Ethiopian Varieties
Process Method: Washed
Altitude: 1900-2400 masl
RoastPATH® ID: MC231-A02-0003
About
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.