Chelbesa

About

Coffee Expression Chelbesa has a deep sweetness, reminiscent of overripe berries, underpinning the aromatic top notes we associate with Ethiopian coffees.

Producer This lot was processed at SNAP Coffee’s washing station in the village of Chelbesa, located close to Yirgacheffe. During our trip to Ethiopia in February, we cupped several tables of excellent coffees from this year’s harvest at SNAP’s headquarters in Addis Ababa.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Chelbesa Farmers

Region Yirgacheffe

Altitude 2200 masl

Varietal Heirloom

Process Anaerobic

Harvest December 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.