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Coffee
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Everything Else
£11.50
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'Coffee from Ethiopia? Yes please. Coffee from Yirgacheffe? Hell, yes!! Still the origin that makes me the most excited'
It's always a real pleasure to get a new coffee from Ethiopia. This one has a twist as far as the processing goes - tasting a little bit like you might expect if you could somehow cross natural and washed coffee. Some funk for sure but still clean and complex with a fairly classic flavour profile.
In the cup, at least as filter coffee, expect to find bergamot, lemon and back tea notes. As you'd expect, it's reminiscent of earl grey tea! In espresso though, the lemon acidity gets a little more accentuated for a zingy hit. Add milk, and you'll find really smooth, buttery, malty notes.
In fact, however you like to brew your coffee, I'm sure you're going to love this one.
Origin: Chelbesa Washing Station, Yirgacheffe, Ethiopia.
Varietals: Heirloom.
Processing: Dry Fermentation Natural.
Roast degree: 127 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 87.5 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Ethiopian coffee production is profoundly influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season (February-May) brings the first rains, essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November.
Chelbesa, located in Gedeb, is a vital coffee sourcing area where Ephtah exclusively rents and manages the washing station. The washing station in Chelbesa (Kebele), Gedeb (Woreda), plays a crucial role in processing high-quality coffee.
The best cherries are chosen, floated, and pulped. The coffee is then fermented in fermentation tanks without water and dried for 10-15 days. This processing method ensures the highest quality of coffee. Once dried and stored, the coffee is transported to Moplaco in Gerji, Addis Ababa, and then moved to Djibouti via train for export.
The primary challenge during this crop cycle was managing the fermentation and drying processes to maintain the coffee's high quality. Despite these challenges, the site remains committed to producing exceptional coffee and contributing to the local economy. Future plans include improving processing infrastructure and expanding support for local farmers.
