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Ethiopia - Chelbessa Natural

Ethiopia - Chelbessa Natural

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Juicy and floral with notes of vanilla, mixed berries, and Red Vines licorice

Roast level: Light
Processing method: Natural
Region: Yirgacheffe, 
Varietals: Heirloom Varietals

Natural process coffees are 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!" No joke.

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. 

To see photos of the process visit our blog from our origin trip to Ethiopia.

About the region: 

This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest “Kebeles” or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. 

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for, or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

Washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver coffee cherry throughout the harvest season. These deliveries are then blended into day lots.


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.


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.

Where are your Espresso Roasts?

Did you know that Espresso is a brewing method and not a roast level?

Any coffee from any roaster can be an espresso, but some coffees in our lineups work better than others!

Relative coffees that work best for espresso

Our blends and light-medium roast offerings are great for espresso 5-7 days off roast.

If you try our lighter roasts as espresso, give it an extra couple of days to off gas so extraction is easier.

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