Roastery: The Visit Coffee Roastery
Country of origin: Ethiopia
Process type: Natural
Taste: Berries, Winey Acidity
Grind: Whole Bean
Package size, g: 250, 1000
Preparation recommendation: Aeropress, Filter coffee, Frenchpress
This coffee comes from our washing-station partners at Chelchele, which is in the kebele (village) of Chelchele. The village lies in the district of Kochere, in the Yirgacheffe region of Ethiopia. Chelchele coffees tend to have a nice backbone of sweetness, from toffee and/or soft nuts like almond, with a floral and citrus overtone.
Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia. This includes the incredible diversity of flavor and character that exists among microregions, areas with finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide. It develops nuanced floral characteristics, articulate sweetness and sparkling acidity. Processing also plays a significant part in what makes Ethiopian coffees distinct, washed or natural.
Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX. Here, lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing co-operatively owned washing stations to export their coffee directly. This allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.