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Roasting as Usual

Ethiopia Yirgacheffe Chelba G1 (Natural)

RM35.00 MYR

Chelba is an independent washing station located in the Gedeo region. Most of the coffee produces are mainly washed. Only 25% its product are processed naturally. This is because water is not an issue faced by the Chelba Coop as the Chelba river sits next to the mill.

This coffee is produces by a collective of 500 farmers that plant coffee in their back yard. In ensuring that the farmer is paid on a premium, the export of this coffee is run by the Trabocca BV (green bean importer based in Amsterdam) under the Operation Cherry Red.

As 25% of the output is processed naturally, we were curious.Ethiopian producers has been producing excellent selection of natural processed coffee as water access can be very hard in certain altitude.

This coffee is best when roasted at a light to medium profile. We drop at about 12.5% development rate. With this profile, the cup was excellent.

We did a proper cupping at about 10 days after we roast the beans. We also did a mini cupping few hours after the roast but after 10 days, the taste of the coffee is somewhat different from the other natural coffee. The aroma is like Ethiopian Aricha & the taste is unique like Sidamo Morea.

The coffee is has a winey body with a long after taste. The first sip gives a bouquet of flavour. The taste of rose tea with tones of jasmine began to pop outs after a few second later. The mouth feel is silky. Even when its hot, we are able to detect a fruity after taste. The aroma of rosemary & white blossom interchange while the coffee is hot. The acidity of this coffee is low. When it cools down, it gets better.

Varietal : Hierloom

Altitude : 2000 masl

Process : Natural

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