This Ethiopia Yirgacheffe Chelbesa Washed G2 Organic is sourced from various smallholder farmers delivering to the Chelbesa Washing Station located in the Yirgacheffe region of Ethiopia. It is grown at altitudes of 1900-2200 masl and is made up of JARC varieties and local landraces. Harvested between November and January, this coffee is graded as a GR2 and is certified organic. It is processed using a fully washed method and has tasting notes of sloe gin, rooibos, and black tea.
Ethiopia Yirgacheffe Chelbesa Washed G2 Organic
Origin: Ethiopia
Region: Yirgacheffe
Town: Chelbesa
Washing Station/Estate: Chelbesa washing station
Owners: Various smallholder farmers delivering to Chelbesa Washing Station
Altitude: 1900-2200 masl
Varieties: JARC varieties , Local Landraces
Harvest: November - January
Grade: GR2
Certification: Organic
Processing: Fully Washed
Cupping Score: 83
Cupping Notes: Black Tea, Sloe gin, Roibos
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 have, in the past, been called Ethiopian heirloom). The other varieties grown in the region are from the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and provides disease resistant varieties that also preserve cup quality.
Cultivation
Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
Harvest & Post-Harvest
All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. It will then be fermented for around 24 hours, depending on the weather conditions.
Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love result in a truly exquisite cup profile.
Grade 2
In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics without any off-flavors.
Ethiopia Sidamo 2 is a classic in every coffee range and is especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score.
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.
Small Batch Roasting: Roast For You Service - Terms & Conditions
Introduction
Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences. This article will discuss the Roast For You Service, its terms and conditions, and provide essential information for customers to make informed decisions when ordering.
Roast For You Service
When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.
Minimum Green Weight Requirement
Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.
Weight Loss During Roasting
Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.
Order Processing Time
Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.
Mixed Orders
Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.
Packaging
Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.
Roast Profile and Liability
We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.
Yield Estimate
Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.