As promised, we'll continue to bring forth more options for the vast espresso enthusiasts out there supporting us.
When we cupped the Chelbessa, we knew this coffee would be a fantastic espresso coffee.
Filter roast allow us to emphasize the crips citric acidity of the coffee, whereas espresso roast allows us to explore the citrusy jam-like sweetness and body. The roast level caramelize the sugar content well and punches through velvety steamed milk just enough for anyone's enjoyment.
Our favourite is making an 5-6oz Cortado for the Chelbessa Espresso
Here we go, Chelbessa Yirgacheffe on Espresso
Extraction, 1:2 for your milk based beverages, 1:2.5 for your espresso enjoyment.
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.
COFFEE GRADE: Yirgacheffe Fully Washed Gr. 1 Organic
FARM/COOP/STATION: Chelbessa Washing Station
VARIETAL: JARC varieties , Local Landraces
PROCESSING: Fully washed
ALTITUDE: 2,000+ metres above sea level
PRODUCERS: Various smallholders
SUBREGION/TOWN: Chelbessa, Gedeb
FARM SIZE: <5 hectares on average
HARVEST MONTHS: Low elevations: October - December | High Elevations: November - January