Chelbesa - Ethiopia
COUNTRY: Ethiopia
FARM/COOP/STATION: Various Smallholder Farms
VARIETAL: Wolisho, Dega
PROCESSING: Washed
ALTITUDE: 2050 meters
OWNER: Negusse Debela
REGION: Yirgacheffe
HARVEST MONTHS: November–January
FLAVOUR NOTES: Caramel, Almond, Peach, Lemon
ABOUT THIS COFFEE
This coffee was produced by smallholder producers in the Worka Chelbesa kebele, or village, in the Gedeo zone of Ethiopia, and was processed at a wet mill in the kebele operated by Negusse Debela. Negusse operates two sites now in Worka Chelbesa, including one in the Danche sub-area, and processes Washed, Natural, and unique experimental lots in an effort to continue improving the quality of their final product.
Worka Chelbesa is located in Gedeb woreda, which is the southernmost part of the Gedeo zone. The area is known for its dense semi-forest vegetation, including ensete trees and other shade plants, providing ideal conditions for shade-grown coffee.
CULTIVATION AND HARVEST
Local farmers grow Wolisho and Dega variety coffee, which are landrace varieties from the Yirgacheffe region. Cherries are manually harvested before being taken to the processing station where they are handsorted before being processed. Pulped coffee is wet fermented for 72 hours before being washed in channels. The fermentation tanks at Negusse’s sites are ceramic, quickening the fermentation process and contributing to the clarity of the final cup. The coffee is then density sorted for quality, ensuring easy separation in higher grade lots. After fermentation and sorting, coffee is soaked for two hours to complete the fully Washed process and then dried for 10 days. All coffee is hand sorted a final time after drying before being prepared for export.
COFFEE IN ETHIOPIA
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
