Chelchele | Ethiopia
Country of Origin: Ethiopia - Gedeb Woreda
Farm: Worka-Wuri Chelchele Station
Cultivar: Heirloom
Processing: Washed
Altitude: 1950 - 2100 MASL
Roast: Bright
Taste Notes: Peach iced tea, lemon verbena, cardamom finish
Country of Origin: Ethiopia – Gedeb Woreda
Farm: Worka-Wuri Chelchele Station
Cultivar: Heirloom
Processing: Washed
Altitude: 1,950–2,100 masl
Tasting Notes: Peach iced tea, lemon verbena, cardamom finish
Roast: Light
A classic, super juicy cup with citrus vibes and the feel of black peach iced tea. Nicely balanced, with a silky, almost creamy mouthfeel. Flavor-wise, you get dried stone fruit, fresh citrus, and a subtle hint of cardamom on the finish. Sweet but relaxed — simply really delicious.
The Chelchele Station is located in the Gedeb Woreda in the Gedeo Zone and collects coffee from numerous smallholder farmers whose plots are each about 2 hectares in size — totaling around 1,657 hectares of cultivated land.
The farms lie at elevations between 1,950 and 2,100 meters above sea level — perfect conditions for high-quality coffee cultivation.
The soil in this region is fertile, reddish-brown, and well-draining — ideal for growing coffee. The coffee plants thrive in the shade of native trees and often grow alongside “false bananas,” the local name for the Ensete plants.
Patience pays off. Let the beans degas for 3–4 weeks before preparation.
Freshly roasted coffee releases a significant amount of CO₂ in the first few days. This gas can displace water during the brewing process and negatively affect the taste. Typical effects include:
- Sharp or excessively sour notes
- Gassy or hollow taste
- Inconsistent quality from cup to cup
By letting the beans rest – also known as "degassing" – the CO₂ can gradually escape. This stabilizes the aromas and allows the coffee to develop its full, balanced flavor profile.
