Origin: Chelbesa, Gedeo, Ethiopia

Producer: Chelbesa One Washing Station, Snap Specialty Coffee.

Farm: 1000 various smallholder farms

Process: Washed

Varieties:Korume and Wolisho

Elevation: 1950-2200 masl

Importer: The Coffee Quest

Roast: Light

Notes: Black Plum, Lemon Cream, Ceylon Tea, Biscoff

Chelbesa One Washing Station, Ethiopia

Back on the menu for a second year in a row, the esteemed Chelbesa One Washing Station in the Gedeb Zone of Ethiopia. Managed by SNAP Specialty Coffee, this washing station services roughly 1000 farmers. Founded by Negusse in 2008, SNAP operates 7 washing stations across Sidama, Yirgacheffe, and the Guji Zone.

Once the farmers drop cherry off at the Washing Station they are placed in floating tanks and sorted, removing any bad cherries. They are then de-pulped and allowed to ferment in tanks for 2-3 days ( really enhancing the sweet flavours of this coffee!). After that primary fermentation the coffee is washed thoroughly and placed onto raised drying beds, where it is moved constantly and left to dry for 7-9 days, depending on weather and desired humidity of coffee.

In this coffee we're getting a bright, fruity cup, with lots of florals and caramels to keep the cup interesting. Sweet Black Plum on the front, with a round lemon cream, finishing with a hit of ceylon and early grey tea florals, and rich caramelly biscoff finish.

Brewing Recommendations:

Loving this coffee for filter and espresso. Makes a lovely pour-over if you want something clean, sweet, fruit forward & delicate. On espresso the flavours intensify and translate beautifully, I always like my Ethiopian based espressos pulled with a little longer like 18g-40g in that 27-32 second range, whatever is tasting good on your machine.

Pour-over: 1:16-17 ratio, tasting nice a bit stretched if you want more florals, or tighter if you want more fruit. Grind a bit coarser than your normal setting for a pour-over, as Ethiopians love to clog a filter!

Espresso: 18g-18.5g in / 38g-41g out / 27-32 seconds.