Ethiopia - Yirgacheffe Chelchele, Washed
$6.10 per pound
| Cupping Score | 84 |
|
Fragrance/Aroma |
Raisin, sweet honey, red grapefruit coconut, lemon balm, peony flower |
|
Acidity |
Malic, berry-like |
| Flavor/Nuances |
Jasmine, purple candy, silver needle white tea, strawberry, blueberry |
|
Sweetness |
Orange marmalade |
|
Body/Mouthfeel |
Juicy, fuzzy |
|
Finish/Aftertaste |
Refreshing, wine-like, lingering |
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 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.
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-20 while roasting a 13.61kg batch.
| 0:00 | 465°F | Charge |
| 1:43 | Turning Point | |
| 5:47 | Green < Yellow | |
| 10:31 | First Crack | |
| 12:27 | 397°F | Drop |
Origin: Ethiopia
Region: Yirgacheffe
Farm: Chelchele
Variety: Heirloom Varieties
Process Method: Washed
Altitude: 1900-2400 masl
RoastPATH® ID: RoastPath ID:CI231-A02-1020
About
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.
Yirgacheffe has become famous for coffees that tastes like blueberries. This region is plentiful. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands. The multitude of microregions creates complex profiles depending on the washing station a particular coffee is from.