Ethiopia - METAD Chelchele Washing Station
"Upon grinding, it emanates a fragrant aroma of lemon peel, bergamot, and candied grapefruit zest. The first sip delivers an immediate burst of flavor with prominent notes of bergamot, lemon peel, and honeyed grapefruit jam, complemented by subtle hints of white peach and lychee. This coffee offers a delicate and refined sensorial journey."
In 1974, the practice of washing coffee beans had its inception in Ethiopia, specifically in Chelchele, a pivotal development in the country's journey to establish a global reputation for coffee quality. This process involves the removal of the skin and fruit pulp from the coffee cherries, followed by thorough washing of the beans. This method brings out the nuanced characteristics and distinct flavor notes associated with the specific terroir, which is essentially the unique "taste of place."
The Chelchele washing station derives its name from the village of Chelchele and is situated in an area with coffee plantations spanning 30 hectares, ranging in elevation from 1945 to 1970 meters. Owned by METAD, a private coffee lab based in Addis Ababa, the station is dedicated to supporting Ethiopian farm owners and farmers while fostering the growth of the specialty coffee industry in Ethiopia.
Established in 2013, the Chelchele washing station occupies 30 hectares of prime land in the heart of the renowned Yirgacheffe appellation, internationally acclaimed for its top-tier coffees. METAD collaborates with local farmers who provide their finest coffee cherries. More than 2,000 farmers in the Gedeb area currently supply their entire or partial harvest to METAD, cultivating coffee at high altitudes, approximately 2,000 meters above sea level.
The Chelchele washing station is notably big, boasting 12 standardized washing tanks and 360 drying beds. The coffee beans from Chelchele undergo a Washed process, starting with hand sorting of ripe cherries delivered by smallholder contributing producers. The best cherries are selected, depulped, and then fermented for 12 hours before being meticulously washed in the washing tanks. Subsequently, they are dried on raised beds for a duration of 21 days.
Variety : Heirloom
Altitude : 2000 masl
Process : Washed
Origin : Gedeb, Yigarcheffe