Chelbessa Ethiopian Landrace

Chelbessa Ethiopian LandraceWatermelon, peach, and citrus. This is our first arrival of the season from the renowned Chelbessa site in Gedeb, Yirgacheffe. We have been working with Chelbessa for many years now, and its arrival on the menu is always a sign of summer. In Ethiopia, we have been refining our ability to identify, isolate, and separate unique coffees, and this lot from Chelbessa is a reflection of that progress. A decade ago, much of the coffee from Gedeo would have

Watermelon, peach, and citrus. This is our first arrival of the season from the renowned Chelbessa site in Gedeb, Yirgacheffe. We have been working with Chelbessa for many years now, and its arrival on the menu is always a sign of summer.

In Ethiopia, we have been refining our ability to identify, isolate, and separate unique coffees, and this lot from Chelbessa is a reflection of that progress. A decade ago, much of the coffee from Gedeo would have simply been sold under the well-known name of Yirgacheffe. Today, we can explore the region’s distinct woredas individually, including Dilla, Dilla Zuria, Bule, Wenago, Yirgacheffe, Kochere, and Gedeb. Gedeb, the southernmost woreda, has only been producing coffee for one or two generations, with trees that are relatively young by Ethiopian standards.

Ethiopia is widely acknowledged as where coffee originated. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as ‘Ethiopian Landrace’.

Processing: Hand-picked at peak ripeness. Floated to further remove defects. De-pulped. Grade 1 density separated. Fermented underwater for 36 hours. Dried on raised beds for 10–14 days.