Ethiopia Yirgacheffe Chelelektu Washed

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In the cup this is very similar to last year; it tastes of lemon with black tea, and it has a wonderful floral edge. It's a super classic Yirgacheffe.

£4.80

DETAILS

This washed Yirgacheffe shows the diversity of this amazing region, which holds some of the oldest plant stock in the world.

Buying from Ethiopia continues to be a challenge for us, but the cupping table continues to show us some amazing Ethiopian coffees. However, buying through the Ethiopian Commodity Exchange continues to be difficult. If you require some traceability or back story with the coffees, you have to become a detective ... it's a good job I'm becoming quite good at spotting the clues!

This coffee comes from around 600 smallholders who have approximately two hectares of land each. The coffee cherries are handpicked, and the coffee's grown at around 1,850–1,950 metres above sea level. These smallholders then sell the freshly picked cherries to the Chelelektu mill.

At the mill, the cherries are graded, sorted, depulped and fermented underwater for between 36–48 hours (depending on temperature, humidity and other factors). Ethiopian fermentation times are generally longer than those of other African countries, because temperatures are generally cooler in the highlands of Ethiopia due to Ethiopia’s more northerly latitudes.

Parchment is then sorted in washing channels and placed on raised African drying tables. The drying period generally lasts for up to two weeks; however, the standard drying time is 7–10 days, or until moisture levels reach 12% or lower.

In the cup this is very similar to last year; it tastes of lemon with black tea, and it has a wonderful floral edge. It's a super classic Yirgacheffe.

  • Country: Ethiopia
  • Region: Yirgacheffe
  • 
Area: Kochere zone

  • Nearest town: Chelelektu
  • Mill: Chelelektu
  • Varietal: wild
  • 
Processing: fully washed dried on raised beds

  • Altitude: 1,850–1,950 m.a.s.l.

  • Producers: 650 farmers – smallholders with approximately two hectares each
  • Soil: pH 5.2–6.2, red brown, depth of over 1.5 m
  • Rainfall: 1,910 mm per year; eight months rainy, three to four months dry

CUPPING NOTES

Lemon, black tea, floral, classic Yirgacheffe

Clean cup: (1–8): 7
Sweetness: (18): 7
Acidity: (18): 6
Mouthfeel: (18): 6
Flavour: (18): 7
Aftertaste: (18): 6
Balance: (18): 6
Overall: (18): 7
Correction:(+36): +36

Total: (max. 100): 89

Roasting Information
Nice and light; a good solid medium roast, but nowhere near second crack.

"Quick Look" Guide
Lemon, black tea, floral, classic Yirgacheffe.

Good filter?
Yes.

Good espresso?
No.

MAP

VIDEO REVIEW

black tea, classic, floral, lemon,