PROCESS
This coffee is produced at the Chelbesa Washing Station in collaboration with 476 local smallholder farmers. Ripe cherries are handpicked and delivered to the station, where they undergo a slow, shaded fermentation for 45–60 hours.
After fermentation, the coffee is fully washed to remove all mucilage and then dried on raised beds for 7–10 days. The drying process is carefully managed: beds are opened at 3 a.m., closed during the hottest midday hours (12–2 p.m.), and reopened until late afternoon to ensure even moisture reduction.
This meticulous approach preserves clarity, brightness, and the distinct floral character of Ethiopian landrace varieties.
HISTORY
Chelbesa Washing Station is located in the village of Chelbessa, in the Danche area of Gedeb woreda, Gedeo zone, Yirgacheffe, at elevations exceeding 2,000 meters above sea level. The high altitude and cool climate allow slow cherry maturation, contributing to expressive aromatics and refined acidity.
The station is owned by SNAP, a local company established to bring high-quality Ethiopian coffees to the international market. SNAP works closely with hundreds of surrounding smallholders who cultivate small plots of land for food crops and coffee production. Through structured quality control and selective cherry purchasing, SNAP ensures consistency and excellence in every lot.
Chelbesa stands as a classic example of washed Yirgacheffe: bright, floral, and beautifully structured.
