Chelchele G1
COFFEE DETAILS
Region: Gedeb, Yirgacheffe
Washing Station: Chelchele
Varietal: Heirloom
Process: Anaerobic Cold Ferment Natural
Elevation: 1900 - 2200masl
Roast level: Light » 67.3 (W) / 102.7 (G) / △35.4
Roasted for: White + Filter
Brew ratio (Recommended): 1:17
Net weight: 200g
CUP PROFILE
An Ethiopian on steroids − that’s what the anaerobic cold ferment process used here has done for this particular lot. The opening note is bold and unmistakable − a heady burst of strawberry tea that floods the palate with its juicy, fruity charm. It’s lush, vibrant, and refuses to go unnoticed, lingering long after you’ve taken your first sip. But just when you think you’ve got it all figured out, the cup reveals its softer, more delicate side. Lychee sweetness and a gentle hibiscus tang emerge, their floral and fruity undertones weaving together to add depth and balance. The interplay between these elements creates a dynamic and layered experience, one that feels opulent yet approachable.
What makes this coffee shine even brighter is its versatility. Those punchy strawberry notes and delicate florals make for an incredible iced brew – refreshing and sweet without being cloying. And if you’re looking to go the milk-based route, its complexity holds up beautifully, delivering a rich, berry-forward profile with just enough sweetness to keep you coming back for more.
BACKGROUND
The Chelchele Washing Station represents more than just a point of processing − it’s the heart of a community where smallholder farmers come together to produce some of Ethiopia's most exceptional coffees. Located in the highlands of the Gedeb district, this washing station serves as a hub for hundreds of small-scale producers, many of whom own only a few hectares of land. These farmers have spent generations cultivating coffee in a region that’s become synonymous with complex, vibrant flavors.
Each smallholder contributes their carefully hand-picked cherries to the washing station, ensuring that only the best, ripest cherries go through the meticulous processing stages that Chelchele is known for. With elevation ranging from 1900 to 2200masl, the farms surrounding Chelchele benefit from the nutrient-rich, volcanic soils and the ideal climate that allows these farmers to grow coffee with unique terroir characteristics.
And this lot here is no different, but what really sets it one apart is the meticulous process it undergoes - each step carefully designed to elevate its natural flavors and complexity. As is the norm, it starts with cherries being picked at peak ripeness, ensuring only the finest, fully matured fruit makes it through. After washing, floaters are filtered out, leaving behind only the dense, high-quality sinkers. These are then placed into vacuum-sealed bags and allowed to anaerobically ferment under controlled conditions in a refrigerator for 10 days. This slow, low-temperature fermentation emphasizes the coffee's natural sweetness and brings out a deeper complexity in its flavor profile.
After fermentation, the cherries are left to thaw and defrost in a cool, dark room − a step that eases them back to room temperature without shocking their structure. Finally, they are transferred to raised beds to dry, allowing for even drying that locks in the flavors developed during fermentation. These thoughtful, labor-intensive steps contribute to a cup that is exceptionally vibrant, clean, and complex, with layers of sweetness and nuanced acidity.
Through their partnership with the Chelchele Washing Station, the smallholders are not only able to share their unique coffees with the world but also gain access to training and resources that help them improve their yields and livelihoods. This combination of traditional practices, community collaboration, and innovative processing exemplifies the rich heritage and evolving future of Ethiopian coffee.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Gedeb, Yirgacheffe
Washing Station: Chelchele
Varietal: Heirloom
Process: Anaerobic Cold Ferment Natural
Elevation: 1900 - 2200masl
Roast level: Light » 67.3 (W) / 102.7 (G) / △35.4
Roasted for: White + Filter
Brew ratio (Recommended): 1:17
Net weight: 200g
CUP PROFILE
An Ethiopian on steroids − that’s what the anaerobic cold ferment process used here has done for this particular lot. The opening note is bold and unmistakable − a heady burst of strawberry tea that floods the palate with its juicy, fruity charm. It’s lush, vibrant, and refuses to go unnoticed, lingering long after you’ve taken your first sip. But just when you think you’ve got it all figured out, the cup reveals its softer, more delicate side. Lychee sweetness and a gentle hibiscus tang emerge, their floral and fruity undertones weaving together to add depth and balance. The interplay between these elements creates a dynamic and layered experience, one that feels opulent yet approachable.
What makes this coffee shine even brighter is its versatility. Those punchy strawberry notes and delicate florals make for an incredible iced brew – refreshing and sweet without being cloying. And if you’re looking to go the milk-based route, its complexity holds up beautifully, delivering a rich, berry-forward profile with just enough sweetness to keep you coming back for more.
BACKGROUND
The Chelchele Washing Station represents more than just a point of processing − it’s the heart of a community where smallholder farmers come together to produce some of Ethiopia's most exceptional coffees. Located in the highlands of the Gedeb district, this washing station serves as a hub for hundreds of small-scale producers, many of whom own only a few hectares of land. These farmers have spent generations cultivating coffee in a region that’s become synonymous with complex, vibrant flavors.
Each smallholder contributes their carefully hand-picked cherries to the washing station, ensuring that only the best, ripest cherries go through the meticulous processing stages that Chelchele is known for. With elevation ranging from 1900 to 2200masl, the farms surrounding Chelchele benefit from the nutrient-rich, volcanic soils and the ideal climate that allows these farmers to grow coffee with unique terroir characteristics.
And this lot here is no different, but what really sets it one apart is the meticulous process it undergoes - each step carefully designed to elevate its natural flavors and complexity. As is the norm, it starts with cherries being picked at peak ripeness, ensuring only the finest, fully matured fruit makes it through. After washing, floaters are filtered out, leaving behind only the dense, high-quality sinkers. These are then placed into vacuum-sealed bags and allowed to anaerobically ferment under controlled conditions in a refrigerator for 10 days. This slow, low-temperature fermentation emphasizes the coffee's natural sweetness and brings out a deeper complexity in its flavor profile.
After fermentation, the cherries are left to thaw and defrost in a cool, dark room − a step that eases them back to room temperature without shocking their structure. Finally, they are transferred to raised beds to dry, allowing for even drying that locks in the flavors developed during fermentation. These thoughtful, labor-intensive steps contribute to a cup that is exceptionally vibrant, clean, and complex, with layers of sweetness and nuanced acidity.
Through their partnership with the Chelchele Washing Station, the smallholders are not only able to share their unique coffees with the world but also gain access to training and resources that help them improve their yields and livelihoods. This combination of traditional practices, community collaboration, and innovative processing exemplifies the rich heritage and evolving future of Ethiopian coffee.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Gedeb, Yirgacheffe
Washing Station: Chelchele
Varietal: Heirloom
Process: Anaerobic Cold Ferment Natural
Elevation: 1900 - 2200masl
Roast level: Light » 67.3 (W) / 102.7 (G) / △35.4
Roasted for: White + Filter
Brew ratio (Recommended): 1:17
Net weight: 200g
CUP PROFILE
An Ethiopian on steroids − that’s what the anaerobic cold ferment process used here has done for this particular lot. The opening note is bold and unmistakable − a heady burst of strawberry tea that floods the palate with its juicy, fruity charm. It’s lush, vibrant, and refuses to go unnoticed, lingering long after you’ve taken your first sip. But just when you think you’ve got it all figured out, the cup reveals its softer, more delicate side. Lychee sweetness and a gentle hibiscus tang emerge, their floral and fruity undertones weaving together to add depth and balance. The interplay between these elements creates a dynamic and layered experience, one that feels opulent yet approachable.
What makes this coffee shine even brighter is its versatility. Those punchy strawberry notes and delicate florals make for an incredible iced brew – refreshing and sweet without being cloying. And if you’re looking to go the milk-based route, its complexity holds up beautifully, delivering a rich, berry-forward profile with just enough sweetness to keep you coming back for more.
BACKGROUND
The Chelchele Washing Station represents more than just a point of processing − it’s the heart of a community where smallholder farmers come together to produce some of Ethiopia's most exceptional coffees. Located in the highlands of the Gedeb district, this washing station serves as a hub for hundreds of small-scale producers, many of whom own only a few hectares of land. These farmers have spent generations cultivating coffee in a region that’s become synonymous with complex, vibrant flavors.
Each smallholder contributes their carefully hand-picked cherries to the washing station, ensuring that only the best, ripest cherries go through the meticulous processing stages that Chelchele is known for. With elevation ranging from 1900 to 2200masl, the farms surrounding Chelchele benefit from the nutrient-rich, volcanic soils and the ideal climate that allows these farmers to grow coffee with unique terroir characteristics.
And this lot here is no different, but what really sets it one apart is the meticulous process it undergoes - each step carefully designed to elevate its natural flavors and complexity. As is the norm, it starts with cherries being picked at peak ripeness, ensuring only the finest, fully matured fruit makes it through. After washing, floaters are filtered out, leaving behind only the dense, high-quality sinkers. These are then placed into vacuum-sealed bags and allowed to anaerobically ferment under controlled conditions in a refrigerator for 10 days. This slow, low-temperature fermentation emphasizes the coffee's natural sweetness and brings out a deeper complexity in its flavor profile.
After fermentation, the cherries are left to thaw and defrost in a cool, dark room − a step that eases them back to room temperature without shocking their structure. Finally, they are transferred to raised beds to dry, allowing for even drying that locks in the flavors developed during fermentation. These thoughtful, labor-intensive steps contribute to a cup that is exceptionally vibrant, clean, and complex, with layers of sweetness and nuanced acidity.
Through their partnership with the Chelchele Washing Station, the smallholders are not only able to share their unique coffees with the world but also gain access to training and resources that help them improve their yields and livelihoods. This combination of traditional practices, community collaboration, and innovative processing exemplifies the rich heritage and evolving future of Ethiopian coffee.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)