Ethiopia Chalbesa

Tastes Like : Apricot, floral, lemon

Origin : Ethiopia

Region : Yirgacheffe

Varietal : Kurume, 74110, 74165 & 74112

Altitude : 1900 - 2300m

Process : Washed

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TTTTH

Smallholder coffee farmers in the respective villages and the surroundings deliver hand-picked coffee cherries directly to the respective coffee processing facilities owned by Melkalti Trading PLC. Once the farmers deliver the coffees, further quality improvement practice is carried out through manual labor to sort out underripe, overripe and insect/pest damaged cherries.

Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation. During this period, water is changed every 24 hours. This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee using clean water.

Lastly, clean parchment coffee is transferred to a soaking tank and stays there under water briefly (2- 4 hours).
The coffee is then transferred to a skin drying stage where stirring the parchment coffee around is carried out by hand under shade. In the final phase of drying, parchment coffee is transferred to raised drying beds where it stays for 10 days.

To maintain uniform drying among beans, the parchment coffee is set under the sun for two hours in the morning between 8:00 and 10:00 am. To prevent the coffee from the hottest hours of the day, the parchment coffee is covered with nylon mesh and plastic between 11:00 am and 3:00 pm. In the afternoon, the parchment coffee is then uncovered for another two hours between 3:00 PM-5:00 PM. This is a routine practice carried out throughout the main parchment coffee drying period.

This is a classic Yirgacheffe washed coffee with stonefruit, florals and lemon acidity and is one of the better representations of Ethiopian coffees that we've seen over the last few years.