Ethiopia Chelbesa - washed

The washing station is located in the village of Chelbessa, in the Danche area, in the Gedeo zone, in the Gedeb woreda. It stands at an altitude of over 2,000 m. The coffees processed by the station come from hundreds of local growers. After harvesting, the cherries are left in the shade for 45 to 60 hours in a slow fermentation process before being washed to remove all mucilage. The coffee is then spread out in a layer 5 to 10 cm thick and dried for 7 to 10 days

Believe it or not, this is my first coffee from Ethiopian region Yirgacheffe. A classic washed ethiopian profile, lots of floral notes and black tea finish. This coffee is suitable for filter but with light roast also for espresso. I love this coffee because it feels so classy and ”old school”. No fermantation notes, just Ethiopia in a cup.