Ethiopia - Chelchele Natural

CANDY-LIKE AND FLORAL WITH NOTES OF BLUEBERRY, MAPLE, AND PEACH.

$19.00

$2.38 oz

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light
Processing method: Natural
Region: Yirgacheffe
Varietals: Heirloom Ethiopian Varietiels

We love clean naturals that taste like fresh or candied fruits. On occasion we indulge the boozy natural, but that taste of fermentation has to be complimentary to other flavors. This lot threads the needle between fresh and candied fruits.

Natural processed coffee means the cherry was left to dry before removing it from the coffee seed. This leaves a lot of sugar with the seed and is what we taste in the cup. It is also an effective method to conserve water in the case of a drought, or infrastructure conditions.

Coffees like this can start a conversation, and are often how a lot of people get their start in drinking specialty coffee or working in the industry. Ask any coffee aficionado and they may say, "The first cup that got me into coffee was something that tasted like Welches fruit juice. I couldn't believe it!" It peaks curiosity, and leads people to want to know more.

To see photos of the process visit our blog from when we went to Ethiopia for coffee.

About the region:

This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness, with floral and citrus overtones.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium sand size

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.