This delicious Organic Certified Gr. 1 lot is delicate and floral. It is everything we want from a coffee grown in Ethiopia’s famous Yirgacheffe region to be. It’s an added bonus that this coffee is Organic, too.
Coffee Grade: Fw Gr. 1
Farm/Coop/Station: Chelbessa Washing Station
Varietal: Jarc Varieties, Local Landraces
Processing: Fully Washed
Altitude: 2,000+ Meters Above Sea Level
Owner: Various Smallholders
Subregion/Town: Chelbessa, Gedeb
Farm Size: <5 Hectares On Average
Harvest Months: High Elevations: November – January
Chelbessa Washing Station, where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Nonetheless, this family-owned and operated washing station is producing exceptional coffees on par with some of the region’s most renowned and established outfits.
Farmers in this region have farmed coffee for generations upon generations. They are true specialists and are committed to using the best chemical-free cultivation methods. These cultivation methods result in an already standout product, and Chelbessa makes the most of this by adhering to stringent post-harvest standards.
All coffee is selectively hand-harvested before being delivered to the washing station. At the washing station, Chelbessa’s team ensures that only the ripest cherries are processed. After being sorted, coffee is pulped and then fermented for 24 to 36 hours, depending on the weather conditions. Once fermentation is complete, the parchment is thoroughly washed in clean water and sent through grading channels, which separate each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water in tanks for 12 to 24 hours to remove all traces of fermented mucilage.
Once parchment is fully washed and soaked, it is laid to dry on raised beds for 10 to 14 days. During this time, the parchment is regularly turned and is hand-sorted several times to remove any damaged or discoloured beans. Drying parchment is covered with plastic tarps during the hottest hours of the day to protect the parchment from drying too quickly.
Equally, it is covered overnight to prevent condensation from seeping into the drying
parchment. This labour and love result in a truly exquisite cup profile.
Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.
The majority of coffees grown in Yirgacheffe are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research centre for Ethiopia and has done a great deal of work on developing disease resistant and high
yielding varieties that still demonstrate quality in the cup.
Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops.
While Ethiopia is famous as coffee’s birthplace, today it remains a speciality coffee industry darling for its incredible variety of flavours. 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 speciality 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 flavour, 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.
This coffee and information has been supplied to Bell’s Beans by Sucafina Specialty
Only the green coffee is considered organic, as the roastery is not certified organic the roasted coffee is not certified as organic.
How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.
We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO2 that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.
Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.