Chelbessa Yirgacheffe - Ethiopia

€ 13.50

CUP SCORE 90.50 (scaa cup protocol)

Bergamot, jasmine, hibiscus, lime, honeydew

suggested for espresso and filter


We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1


Technical detail

Several farmers         Ethiopia    
Producer             Country
        Gedeo          1900-2000 masl
 Region/Zone          Elevation   


      Washed               Heirlooms 
Pulping process       Cultivar    


       January 15         November 15
     Picked in              Landed in


      1800 kg              GrainPro bag
     Lot size                Arrived in
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on



The three siblings who oversee the coffee processing station, help wash and process coffee in what is truly a Garden of Eden — at least for coffee. Their heirloom varieties date back centuries if not millennia, grown in air scented with eucalyptus. The name of the nearest town, Worka, translates to ‘golden’ in the Gedeo dialect, and the coffee we buy from washing station is a crown jewel for us.
From all the surrounding mountains, more than a thousand coffee farmers bring their coffee cherry down to the station on mule or by foot. There, the Roba brothers carefully oversee the cherry processing— first washing, then delicately drying the fruit. The result is a classic Yirgahceffe profile, clean and complex.
Chelbessa’s washing station is developing relationships with farms from higher elevations and utilizing lot separation to increase quality. The heirloom coffee cherry varieties native to this area display a unique and exquisite flavor profile. The majority of farmers and their families cultivate as little as half a hectare of land with an average of 90 coffee trees. Farmers consider coffee a main crop which pays for taxes, school fees, clothes and food items. Crops are managed and harvested by the family members. During the harvest, they transport pristine coffee cherry down the mountain to the washing station either by mule or on foot. At the washing station, they ferment the coffee under water for 48 hours, wash and grade it in channels, soak it quickly, skin dry it, then fully dry it on raised beds.