Ethiopia – Yirgacheffe Chelchele, Washed
$6.86 per pound
||Floral, citrusy, sweet, chocolaty
||Tropical citrus fruits|
||Bergamot, yuzu, lemon-lime, red raspberry, gala apple, bing cherry, mandarin, raisin, spearmint, Arnold palmer|
||Present, cane sugar, red fruit|
||Big, round, syrupy|
||Lingering, black-tea, breathy, perfumy
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
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In Our Roastery
Classic for a reason, this is a “coffee lover’s” coffee. Roasters gravitate to washed coffees from Ethiopia because of their high-quality acidity, floral undertones, and delicate tactile qualities. We try to always have a coffee like this one available, but that has become challenging in recent years. Demand for delicious coffees from Ethiopia is always high, and recent supply chain issues have driven up costs for coffees like this. We have seen inventory of hundreds of bags of coffee disappear overnight, so when we get the chance to sample something that’s available, we jump on it.
When this offering came through our roastery, we knew right away that it was a perfect fit for our line-up. When we saw that there were a good number of bags available from our importer, we didn’t hesitate.
In Your Lineup
Washed offerings from Ethiopia add a necessary extra bit of acidity in a blend at small percentages (20-30%). Like a citrus peel garnish on a beautiful cocktail, it’s an ingredient that brings out the best of everything it’s paired with. This coffee is a staple for our light-medium Espresso Blend, which we roast for customers and sell as green coffee for you to roast. It can also double as a single-origin offering in the light-medium roast level, perfect for drip coffee and pour-over.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting a 1 kilogram batch.
|4:47||Green < Yellow|
Variety: Heirloom Ethiopian Varieties
Process Method: Washed
Altitude: 1900-2400 masl
RoastPATH® ID: CI231-A02-0890
This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.
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.