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Telila Washing Station coffee lot: CBD-resistant varieties, pulped within 12 hours, washed for 24 hrs, dried under shade and sun on raised beds.
13 Aug, 2024 · By Courtney Warren· single origins

Ethiopia

13 Aug, 2024 · By Courtney Warren· single origins

Gara Agena

Tasting Notes Apricot, Bergamot, Honeydew

Variety Heirloom

Process Washed (Special Prep)

Elevation 2,235 - 2,350 MASL

Region Sidama

This Grade 1 Washed Special Prep lot from Gara Agena showcases the elegance and clarity that have made Sidama one of Ethiopia’s most celebrated coffee regions. Grown at 2,235-2,350 MASL, cherries are carefully selected from a small group of producers before undergoing controlled fermentation and slow drying on raised beds. The exceptional altitude and meticulous preparation contribute to a vibrant, refined cup. Expect juicy stone fruit sweetness, delicate bergamot florals and a soft honeydew finish, carried by the clean structure and complexity that define Ethiopia’s finest coffees.

Chelchele

Tasting Notes Mandarin, Dried Mango, Cacao Nib

Variety Heirloom

Process Natural

Elevation 1,900 - 2,400 MASL

Region Yirgacheffe

This Grade 1 Natural lot from Chelchele in Yirgacheffe showcases the vibrant fruit character and complexity that have made the region famous. Grown at 1,900 - 2,400 MASL, heirloom Ethiopian varieties are cultivated by smallholder farmers and carefully dried on raised beds to concentrate sweetness and flavour. The natural process brings depth and richness while preserving the floral elegance typical of Yirgacheffe coffees. Expect bright mandarin citrus, lush dried mango sweetness and a lingering cacao nib finish in a cup that is both expressive and beautifully balanced.

Chelbessa

Tasting Notes Blueberry, Honeydew, Jasmine

Variety Heirloom

Process Washed

Elevation 1,900 - 2,100 MASL

Region Yirgacheffe

The Chelbessa Washing Station, though a relatively new addition to the Yirgacheffe coffee scene, is already making a name for itself by producing exceptional coffees that can stand alongside the most established producers in the region.

This family-owned and operated station benefits from generations of coffee farming expertise in the area. The local farmers are dedicated specialists in chemical-free cultivation, with a strong focus on sustainability and quality. Their meticulous farming practices result in an outstanding product, which Chelbessa further enhances through their stringent post-harvest processing standards.

Gedeb

Tasting Notes Peach, Honey, Earl Grey

Variety Heirloom

Process Washed

Elevation 1,900 - 2,100 MASL

Region Gedeb

This washed Ethiopian lot offers a delicate expressive cup shaped by high elevations and traditional processing. Ripe cherries are handpicked and carefully sorted before pulping and fermenting for 48 - 72 hours. After washing and floating to remove defects, the coffee is dried slowly on African raised beds for 8 -15 days, producing a clean and elegant profile with soft stone fruit sweetness, gentle honeyed depth and a fragrant tea like finish. Coffee in Gedeb grows beneath natural shade trees alongside food crops. These highland farms have earned a reputation for producing some of Ethiopia’s most sought after coffees.

Chebega

Tasting Notes Peach, Honey, Black Tea

Variety Heirloom

Process Washed

Elevation 1900-2300 MASL

Region Guji

This lot is sourced from the heart of Ethiopia's Guji Zone, Uraga district, specifically in the village of Harowacho, founded 14 years ago by Bisrat Melaku. The coffee is sourced from high altitude areas sounded by mountain Quto, where the river Seboba crosses, making it an ideal environment to harvest and process high-quality coffee.

At Harsu Sala, 40–60 farmers and 400–500 pickers bring only the ripest cherries, carefully graded and fermented for 72 hours. Washed and dried on meticulously crafted African beds for 5–8 days, each batch is nurtured to perfection, ensuring exquisite quality, delicate flavors, and a cup that reflects true craftsmanship.

Moki

Tasting Notes Blackberry, Peach, Melon

Variety Heirloom

Process Natural

Elevation 2100 - 2300 MASL

Region Yirgacheffe

In the misty highlands of Gedeb, on Yirgacheffe’s southern edge, smallholder farmers handpick ripe coffee cherries from gardens rooted in rich red soil. At 1,700–2,200 meters, heirloom Arabica varieties thrive under cool mountain breezes, developing unique complexity. Sun-dried on raised beds using the traditional natural process, each bean reveals juicy notes of dark and red berries, with hints of honey and chocolate. Yirgacheffe Moki captures the essence of its origin - a coffee as bright, layered, and intricate as the landscapes it comes from, crafted by generations and perfected by nature.

Rachia

Tasting Notes Grape, Nectarine, Cacao Nibs

Variety Heirloom

Process Washed

Elevation 2,200m

Region Yirgacheffe, Idido

This lot is sourced from more than 350 farmers living in the Yirgacheffe, Idido village. Farmers deliver ripe cherries to the Gizat washing station, where they are sorted into grades using density channels, fermented for 36-72 hours, washed, floated for defects, and then sent to raised drying tables for 8-15 days or until the desired moisture content is reached. These African raised beds are carefully constructed to ensure proper air circulation and temperature control for optimal, steady drying. Once their moisture content is recorded at 11.5-12%, they are further sorted for colour, density, and screen size, and then milled ready for export.

Haro Wachu

Tasting Notes Nectarine, Lime, Jasmine

Variety Heirloom

Process Washed

Elevation 1900 - 2300 MASL

Region Guji, Oromia

This washed Heirloom Ethiopian lot from Harowacho village in Uraga, Guji, offers a bright and delicate cup shaped by high elevations of 1900-2300 MASL. Ripe cherries are hand-picked and delivered to the Harsu Sala washing station, where they’re density-sorted, fermented for 72 hours, fully washed and dried on African raised beds for 5-8 days. The result is a clean, luminous profile: juicy nectarine sweetness, zesty lime acidity and fragrant jasmine aromatics. A classic Guji expression, floral, lifted and beautifully refined.

Chelichele

Tasting Notes Blueberry, Banana, Blossom

Variety Heirloom

Process Anaerobic Natural

Elevation 1,950 – 2,050m

Region Yirgacheffe

This coffee is cultivated by over 500 local farmers at elevations ranging from 1950 to 2050 meters, producing beans with exceptional characteristics. The distinct flavour profile is attributed to heirloom varietals such as Wolisho, Kurume, Dega, and JARC 74110/74112. At the Chelichele Station, under the meticulous supervision of Station Manager Ali Yasin, the natural fermentation process involves drying coffee cherries on African beds—three days in the shade followed by nineteen days in the sun. The small, dense beans from this high-altitude region contribute to a complex and robust flavour profile.

Uraga

Tasting Notes Pink Guava, Melon, Cola

Variety Heirloom

Process Wine

Elevation 2000 – 2100m

Region Oromia

This Ethiopian coffee is grown in Oromia Guji on a 200-hectare farm at 2000m – 2100m altitude. In 2020, the anaerobic processing method was introduced, where ripe cherries are packed into sealed stainless-steel tanks, creating an oxygen-free environment. During fermentation, CO2 builds up, pushing the mucilage into the beans and enhancing fruity flavours. The process lasts 4-5 days, with temperatures kept below 25°C. Afterwards, the cherries turn yellow and are dried for 15-18 days on African beds in full sun. Tracon supports the farmers with social initiatives, including school programs that provide education and knowledge for a brighter future.

Dancha

Tasting Notes Orange, Honey, Bergamot

Variety Heirloom

Process Washed

Elevation 2,100m

Region Yirgacheffe

Nestled in Dancha village, Gedeo Zone, just south of Yirgacheffe, Gedeb is known for its unique coffee grown in a semi-forest environment with fertile red soil. Local varieties like Welisho and Dega thrive here. Small-scale farmers cultivate plots often measured by tree count, using traditional, organic methods. Coffee grows alongside food crops beneath dense shade from false-banana and other trees, creating a sustainable, harmonious ecosystem. During harvest, ripe cherries are handpicked daily from 476 surrounding households, ensuring exceptional quality and freshness in every batch.

Worka Sakaro

Tasting Notes Black Currant, Watermelon, Lychee

Variety Heirloom

Process Carbonic Maceration

Elevation 2,050 – 2,100m

Region Gedeb

This coffee comes from a 120-hectare farm in the highlands of Gedeb, grown at elevations of 2050–2100m with mild temperatures of around 23°C. This ideal climate and elevation support slow cherry maturation resulting In enhanced flavour complexity. Farmers handpick ripe cherries and use innovative methods like carbonic maceration to highlight fruity, vibrant profiles. Tracon invests in the community through educational programs, supporting sustainable farming and brighter futures for local families.

Lalesa

Tasting Notes Peach, Marmalade, Jasmine

Variety Heirloom

Process Washed

Elevation 1,800 – 2,200m

Region Yirgacheffe

Ethiopia Yirgacheffe Lalesa comes from the Gedeo zone’s Gedeb district,
specifically the Lalesa sub-region. Grown at 1800–2200m, it features Kurume and
Dega varietals. Ripe cherries are delivered to local washing stations, sorted, de-
pulped, and fermented for 48–72 hours depending on weather. After fermentation,
beans are washed and dried on raised African beds for 10–15 days, with constant
turning to ensure even drying. This meticulous process yields a coffee known for its
sweetness, complexity, and limited availability, making Lalesa a highly prized origin
in the specialty coffee world.

 

West Arsi Riripa

Tasting Notes Papaya, Nougat, Black tea

Variety Heirloom

Process Washed

Elevation above 1,900m

Region Sidama

Aash currently processes around 1 million kilos of coffee cherries each year. The region surrounding Aash is close to the Harenna forest, a tropical evergreen forest that is part of Ethiopia’s Bale mountains. Known for its multitude of local flora and fauna, Harenna is one of the country’s last remaining natural forests. The microclimate at Aash, and the villages that surround it, are heavily influenced by the forest, with cooler and wetter conditions than in most of Ethiopia. The area receives a whopping 995mm of rainfall each year, which is ideal for coffee propagation, without being too heavy to cause negative impact on growing conditions.

Gebanesh Gulufa

Tasting Notes Green Apple, Red Currant, Rum

Variety Heirloom

Process Natural

Elevation 2,078 above sea level

Region Gedeo

Gebanesh Gulufa and Shifara Dukale have built a remarkable legacy on their family farm, Worka Shakaro, in the Gedeo region of southern Ethiopia. With over 20 years of agronomy expertise and Shifara's specialized training, they lead in sustainable coffee production. Their high-altitude farm benefits from shade trees that protect the coffee plants and enhance soil health, resulting in exceptional quality. Committed to good agricultural practices, Gebanesh and Shifara continue to expand their farm with new seedlings. Their dedication to traditional methods and organic practices showcases their commitment to both flavourful coffee and environmental responsibility.

Dikitu

Tasting Notes White Peach, Melon, Jasmine

Variety Heirloom

Process Honey Washed

Elevation 2000m

Region Guji

We are proud to offer you an exceptional coffee made from ripe, high-altitude cherries
sourced from over 350 farmers in the renowned Guji zone. Managed by husband-and-wife team Gizaw Alemayehu and Frehiwot Mekonnen, the Dikitu washing station is located over 2000 meters above sea level, a day and a half’s drive south of Addis Ababa. As farmers themselves, Gizaw and Frehiwot understand producers’ needs, offering agronomy support, price premiums, farm inputs, and more. Their community-driven approach empowers both new and experienced farmers to grow and harvest the highest quality coffee.

Tulisi

Tasting Notes Mandarin, Nectarine, Earl Grey

Variety Heirloom

Process Red Honey

Elevation 1,900 – 2,150m

Region Yirgacheffee

Environmentally friendly honey processing is rare in Ethiopia. Achieving exceptional complexity with a fuller, creamier mouthfeel and sweetness than natural processed coffees, along with the clarity and flavour of the washed process. Handpicked ripe cherries delivered to the Tulisi washing station begin the process. After the beans are fermented for 24 hours, the fresh cherry is de-pulped within hours to remove the outer skin while leaving most of the mucilage to dry on the beans. Processed under more shade to slow the drying time up to 18 days until its moisture content reaches 11.5% and produces the red honey results.propagation, without being too heavy to cause negative impact on growing conditions.

Shantawene

Tasting Notes Pomegranate, Jasmine, Vanilla

Variety Heirloom

Process Natural

Elevation 2,100m

Region Sidamo, Bensa

The forests in Sidama provide Ventricosum, known as 'Enset’ or ‘false banana', which is important to the local food supply and speaks to the importance of preserving Natural ecosystems that provide for sustainable agriculture. Lunke Zegeye Dayechew is dedicated to environmentally friendly farming practices. His red cherries are carefully sorted to remove immature and over-ripened ones before pulping. The cherries are pulped within six hours of harvesting and dried on raised African beds to ensure even airflow for optimal drying. Once properly dried, the outer skin and flesh are removed, and the green coffee is allowed to "rest" before being exported.

Nemba

Tasting Notes Pineapple, Papaya, Lychee

Variety Red Bourbon

Process Natural

Elevation 1,700m above sea level

Region Kayanza

Cherry is placed in containers and Intenso yeast purchased from the French company Lalcafe is added. The cherry is left to ferment in this environment for approximately 36 hours. LALCAFÉ INTENSO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. The yeast is able to control the fermentation process against the risk of spoilage. Furthermore, its specific metabolism allows for the expression of fresh and fruity characteristics of the coffee beans.

Xinoo

Tasting Notes Lemon Tart, Lychee, Bergamot

Variety Heirloom

Process Washed

Elevation 1,800 – 2,000m

Region Yirgacheffe

Gedeb is home to thousands of coffee-farming families producing some of the most incredible coffees in the world, in ‘Coffee gardens’ on less than 5 hectares and intercropped with other food crops. Cultivation methods remain traditional. Most farms are organic by default. Ripe cherries are delivered to a wet mill, where they are graded, and defects are separated and finally placed on raised African beds. Coffee is shaded between 12-3 p.m. and frequently turned for steady drying until it reaches 11.5% in around 12 – 17 days, depending on weather conditions.

Bona Zuria

Tasting Notes Dried Mango, Honey, Lavender

Variety Heirloom

Process Washed

Elevation 2,000 – 2,330m above sea level

Region Sidamo

Towering altitudes up to 2,330 meters above sea level now make the ideal conditions for coffee cultivation. The Bensa zone in Sidamo has benefitted from recent changes in temperature with a unique flavour profile that can hold its own against the famed locations in Yirgacheffe. One theory to explain this quality status states that coffee cultivation in these highland regions took off only recently, with plantations dating back 10 years. The coffee trees are in their prime now and producing good yields with high quality coffee.

Mesina

Tasting Notes Black Currant, Orange, Lychee

Variety Heirloom

Process Natural

Elevation 1,950 – 2,300m

Region Guji

From October to January, coffee in small-holder farmers’ gardens is harvested in the Mesina region. Cherries are hand sorted and selected between 18-22° Brix. They are then dried on raised beds in full sun and turned regularly for 18-30 days to reach 10-12% moisture. On hot days, cherries are covered with plastic to control drying. Once dried, cherries are stored in their pods to enhance flavour. The local partners perform rigorous quality control during milling, including triple-passing through colour sorters and hand-sorting tables, to improve overall high-quality beans.

Shakiso

Tasting Notes Lime, Jasmine, Black Tea

Variety Heirloom

Process Washed

Elevation 1,900 – 2,200m

Region Guji

Kayon Mountain Coffee Farm spans 500 hectares in Ethiopia's Guji zone, with 300 hectares dedicated to coffee. Owned by Ismael Hassen Aredo and his family since 2012, the farm is located 510 kilometres south of Addis Ababa, across Taro and Sewana villages. It employs 25 permanent and 300 seasonal workers, offering competitive wages to attract and retain labour amid mining industry competition. The farm emphasizes sustainability by using shade trees and natural compost. The farm supports the community with free transport and funding for schools and infrastructure.

Halo Beriti

Tasting Notes Peach, Maple Syrup, Earl Grey

Variety Heirloom

Process Washed

Elevation 1,780 – 2,100 m

Region Yirgacheffe

This coffee hails from Mr. Bekele Gemeda in Worka village, Yirgacheffe. He manages 6.5 hectares of coffee farm in one plot and another 3 hectares in a separate area, all within the same village. Working full-time with his children, who have completed their primary education but struggle to find other work, Mr. Bekele supports his family of 11 and his two married sons through this enterprise. His dedication to his coffee is evident, and he was deeply honoured to have his coffee distinguished and kept separate—a rare recognition in Ethiopia. The quality of his coffee reflects the immense care he puts into his farming.

Adorsi

Tasting Notes Apple, Mandarin, Maple Syrup

Variety Heirloom

Process Washed

Elevation above 1,950m

Region Yirgacheffe

As a Premium Cherry Selection coffee (PCS) this lot represents the highest quality and cleanest cup profile available from the Adorsi washing station in the kebele (local village) of Aricha in Ethiopia’s Gedeo zone. With average temperatures between 15-18 C and healthy annual rainfalls, Gedeo is ideal for coffee growing. Most coffee is part of a family’s ‘coffee garden,’ and grows in iron-rich, acidic soils, alongside other food crops in environments nearly free of fertilisers and pesticides. PCS ensures best practices for growing, harvesting and processing the coffee cherry. Through the program, a premium is paid to farmers who pick and deliver only the ripest cherries from their farms.

Muje Mesina

Tasting Notes Apricot, Cola, Bergamot

Variety Heirloom

Process Washed

Elevation 1,950 – 2,300m

Region Guji

The Guji Masina washing station in Masina Kebele, Adola Woreda, is acclaimed for its exceptional Ethiopian coffees. Established in 2017, it has become renowned for producing high-quality beans, with its coffees earning global recognition. The station's meticulous processing methods contribute to the beans' unique flavour profiles, which have achieved notable acclaim, including a key role in winning the 2018 World Barista Championship. Nearby, a new bridge is being constructed to improve local access and reduce travel time across a river, further supporting the community. The washing station’s contributions significantly enhance the prestige of Ethiopian coffee on the world stage.


Werka

Tasting Notes Plum, Red Wine, Cacao Nib

Variety Heirloom

Process Natural

Elevation 2,020m above sea level

Region Sidama

Sitting at an impressive 2,020 meters above sea level, Gara Kone washing station produces exceptional natural coffees. One of 26 owned by Mr Faysel A. Yonis, the washing station currently employs around 200 workers, who process some 1.5 million kilograms of coffee cherry each year. During harvest, this freshly picked coffee is delivered daily by some 750 – 800 independent out growers to the kebele of Refisa, where Gara Kone is located. The coffee cherries are Naturally processed i.e. drying the fruit intact. This technique enhances the coffee's inherent fruitiness and adds vibrant notes of berries, stone fruit, and floral undertones.

Banko Chelechele

Tasting Notes Peach, Mandarin, Honey

Variety Heirloom

Process Washed

Elevation 2,000 – 2,200 m

Region Gedeb Woreda

Atinafu Baleta, a resident of the Uraga Shakiso district, plays a pivotal role in the coffee production process. He collaborates with around 670 local smallholder farmers from Yabito Tome village. These farmers cultivate small plots of land, typically less than 2.5 hectares, situated at high elevations ranging from 1,800 to 2,150 m. The coffee thrives under the nurturing shade of the native forest, creating a unique microclimate. The ripe cherries harvested by the local farmers find their way to the wet mill, where Atinafu Baleta ensures meticulous sorting, pulping, fermentation, washing, and drying processes.

Dimitu Alaka

Tasting Notes Peach, Mandarin, Honey

Variety Heirloom

Process Natural

Elevation 1,700 – 2,200m

Region Dimitu, Alaka

Gizaw’s father Alemayehu produced coffee from his large privately owned coffee farms in the surrounding areas of Yirgacheffe until the new socialist government emerged in 1974 and nationalised his farms. Scarred by these events, the young Gizaw shifted his focus to coffee processing, taking a new approach to pursue his father’s vision, with his wife, Frehiwot. Ripe cherries are delivered to a wet mill where they are floated for defects, graded, and then placed on raised African beds. Coffee is shaded between 12-3 pm and turned frequently to ensure even drying until it reaches 11.5% moisture in around 20-30 days.

Ayla Bombe

Tasting Notes Grape, Apricot, Bergamot

Variety Heirloom

Process Washed

Elevation 1,950 – 2,050m

Region Sidama

This coffee lot is part of the Premium Cherry Selection (PCS) program. Most of the families who contributed to this lot farm organically on tiny plots of land which average under two hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,950–2,150m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.

Hambela 

Tasting Notes Bergamot, Grape, Black Tea

Variety Heirloom

Process Washed

Elevation 1650 – 1,800 m

Region Guji, Benti Neka

This beautiful lot represents coffee from over 700 producers from the Guji district of Benti Neka. The small landholders have properties ranging in altitude from 1650m to 1800m. These altitudes are lower than in Yirgacheffe to the north adding to the unique cupping profile. Ripe cherries are delivered to the wet mill for careful sorting and pulping before

fermentation for 24-36 hours, depending on the climatic conditions. After this point, the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 10 –15 days (until the ideal moisture level reaches 11.5%) before exporting.

Guribea 

Tasting Notes Honeydew, Jasmine, Lychee

Variety Heirloom

Process Natural

Elevation 2350 m

Region Guji, Hambela Wamena

Meticulously curated by producer Esaias Beriso Arere in Oromia's West Guji zone, the 32-hectare estate, perched at an impressive altitude of 2350 meters, boasts red clay soil, defining the distinguished origin of this exceptional coffee. With 2500 trees per hectare, each cup of Guji, Guribea embodies the meticulous synergy between elevated terrain, soil integrity, and conscientious cultivation. Processed naturally and embracing an organic-by-default ethos, Esaias Beriso Arere ensures that only fully ripened red cherries, handpicked by his family, contribute to the 150 drying beds.

Tade GG

Tasting Notes Lemon, Lime, Apricot

Variety JARC

Process Washed

Elevation 1,860 - 1,950m

Region Guji

Tade GG is a private farm owned by Tesfaye Bekele. The landscape is
characterized by sharp and rugged hills, ridges, plateaus, valleys, and flats creating
a stunningly dramatic setting. The region’s volcanic soil bursts with nutrients,
creating a deep red and brown topsoil. Tesfaye has travelled extensively throughout
Central and South America visiting different coffee farms to learn new cultivating and
processing methods. Each year he aims to improve the quality of the coffee he
produces.

Brew Guide

Espresso

7 days / 21.8g dose / 50g yield / 27 seconds

14 days / 22.6g dose / 50g yield / 25 seconds

21 days / 22.8g dose / 50g yield / 26 seconds

Gelana 

Tasting Notes Dried Figs, Nectarine, Vanilla

Variety Heirloom

Process Natural

Elevation 1950-2050masl

Region Gedeo, Yirgacheffe

This coffee was processed at the Gelana washing station, using natural processes and dried on raised beds. Yirgacheffe coffee is much sought after for its bright citric acidity. Its well-bodied, balanced cup combined with flowery, spicy elements and an array of fruity flavours gives it a layered and complex wheel of taste.

Genji Challa Gr. 1

Tasting Notes Earl Grey, Citrus, Strawberry

Variety 75227, Merdacheriko

Process Washed

Elevation 1905-2100masl

Region Jimma Zone, Gera

At Telila Washing Station coffee cherries from each village are processed separately to create community-separated lots. Coffee is sourced from the surrounding Yukro, Kercho Anderacha, and Genji Challa villages. This coffee lot is a blend of coffee berry disease (CBD) resistant coffee varieties selected in 1974 and 1975. Dominantly it is a coffee variety called 75227 that is CBD-resistant. Well ripe coffee cherries are pulped within 12 hours from the time of picking. Immediately after pulping, the parchment coffee is soaked in clean water for 12 hours. Then parchment coffee is washed and water is changed to prevent over-fermentation. Finally, the coffee is soaked for another 12 hours for the final stage of fermentation. In total, after 24 hours the coffee is fully washed with clean water and graded for the final stage of skin drying under shade followed by drying under the sun on raised African coffee drying beds.

Brew Guide

V60

7 days / 13.5g dose / 220ml filtered water / 98° / 3 minute extraction

14 days / 14.2g dose / 220ml filtered water / 96° / 3 minute extraction

21 days / 15g dose / 225ml filtered water / 93° / 3 minute extraction

 

Chelichele Gr 1

Tasting Notes Guava, Pineapple, Black Grapes

Variety JARC

Process Carbonic Maceration

Elevation 1945-1970masl

Region Yirgacheffe

According to the political and geographical limits, Chelichele Washing Station is in the Gedeb Woreda, but according to the congruence of microclimates and final flavour, the washing station and the farms that deliver the cherries are in Yirgacheffe. Farmers delivering to Chelichele washing station carefully select ripe, red cherries at 1,700 to 1,900+ meters above sea level. The station elevates their cherry using unique processing methods, including the Carbonic Maceration process implemented on this lot. Creating a carbon dioxide-rich environment alters the kinds of microbes that will survive and flourish during fermentation. Different microbial activities will alter the flavour profile and can produce extremely distinctive and delicious flavours.

Brew Guide

V60

7 days / 16g dose / 260ml filtered water / 94° / 2 minute 45 second extraction

14 days / 16.3g dose / 260ml filtered water / 93° / 3 minute extraction

21 days / 16g dose / 260ml filtered water / 93° / 2 minute extraction

 

Temam Aba Mecha

Tasting Notes Mandarin, Stone Fruit, Black Tea

Variety Heirloom

Process Natural

Elevation 1970-2100masl

Region Bashasha, Agaro

Temam Aba Mecha is part of the Tokuma Farmers Group in Bashasha, a small town in the Agaro Zone of Western Ethiopia. He takes great pride in each harvest, naturally drying each lot on raised sun beds for approximately 20 days at 2000 meters above sea level; producing a rich, sweet, fruity cup. This lot is comprised of Heirloom varieties; these native coffee varieties in Ethiopia are said to be over a hundred years old.

Brew Guide

Espresso

7 days / 21.8g dose / 50g yield / 27 seconds

14 days / 22.6g dose / 50g yield / 25 seconds

21 days / 22.8g dose / 50g yield / 26 seconds