Ethiopia - Yirgacheffe Chelbessa, Washed
Ethiopia - Yirgacheffe Chelbessa, Washed
SWEET AND JUICY WITH NOTES OF LIME, CANE SUGAR, AND CHAMOMILE
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Roast level: Light
Processing method: Washed
Region: Yirgacheffe
Washing Station: Chelbessa
Washing Station: Heirloom Ethiopian Varieties
Importer: Genuine Origin
A classic washed Ethiopia with pleasant acidity and floral notes that are hallmarks if a washed lot from Yirgacheffe. This offering pulls double duty and is part of our blendd, Color Block, and our Coffee People podcast collaboration blend.
The primary tasting notes here are going to be lime, cane sugar, and chamomile. The body is juicy, and acidity is refined and resembles lime candy or a lime-ade.
Check out our photo blog of our trip to Ethiopia!
About Chelbessa from the Importer:
Nestled in the misty highlands of southern Ethiopia, where the celebrated coffee-growing regions of Yirgacheffe and Guji converge, Chelbessa Washing Station produces some of the country's most elegant and expressive coffees. Grown at elevations between 1,950 and 2,200 meters above sea level, these coffees thrive in rich volcanic soils beneath native shade trees in a semi-forest environment. Cool temperatures, abundant organic matter, and clean mountain spring water create ideal conditions for slow cherry maturation, allowing exceptional complexity and sweetness to develop.
This coffee was produced by smallholder farming families in the Chelbessa community, who carefully harvest only fully ripe cherries during the peak season from October through January. Every lot undergoes rigorous selection before being processed at the Chelbessa Washing Station, where meticulous attention to detail defines every stage of production.
Brewing ratios for drip and cold brew
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?
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.
Where are your Espresso Roasts?
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.
