A coffee from Chelbessa washing station, in the heart of Yirgacheffe, is one of the better representations of coffee grown in the Yirgacheffee region. One might suggest this is a endless classic that can be enjoyed over and over again.
The moment you grind the coffee, sensational tea-rose aromatics catches you off guard. As you bloom the coffee, citrus fruit blossoms into the atmosphere, leaving you a lingering sweetness in the air. By the time the brewed cup is ready for consumption, one might start wondering if this is a ripe orange disguised as coffee, coated by pleasant premium Ceylon black tea.
This local landraces varietal thrives in high attitude, exhibiting a high attitude grown coffee characteristics, where high sugar content due to its slow maturation process.
Coffee is dense, requiring high temperature for optimal extraction.
Chelbessa Washing Station, where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Nonetheless, this family-owned and operated washing station is producing exceptional coffees on par with some of the region’s most renowned and established outfits.
Farmers in this region have farmed coffee for generations upon generations. They are true specialists and are committed to using the best chemical-free cultivation methods. These cultivation methods result in an already stand-out product, and Chelbessa makes the most of this by adhering to stringent post-harvest standards.
All coffee is selectively hand-harvested before being delivered to the washing station. At the washing station, Chelbessa’s team ensures that only the ripest cherries are processed. After being sorted, coffee is pulped and then fermented for 24-36 hours, depending on the weather conditions. Once fermentation is complete, the parchment is thoroughly washed in clean water and send through grading channels, which separate each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
Once parchment is fully washed and soaked, it is laid to dry on raised beds for 10 to 14 days. During this time, the parchment is regularly turned and hand sorted several times to remove any damaged or discolored beans. Drying parchment is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly. Equally, it is covered overnight to prevent condensation from seeping into the drying parchment. This labor and love result in a truly exquisite cup profile.
Yirgacheffe Fully Washed Gr. 1 Organic
Chelbessa Washing Station
JARC varieties , Local Landraces
2,000+ metres above sea level
<5 hectares on average
Low elevations: October - December | High Elevations: November - January
Mandarin Orange | Caramel | Honey
JARC / Local Landraces | 2000+ masl | Grade 1 | Washed