Our first coffee from Ethiopia – the birthplace of coffee! It comes from the world-famous Yirgacheffe region, which is considered one of the most outstanding places of origin for specialty coffee.
The Chelbessa village coffee processing station is relatively new, but already one of the best known in the Gedeb district of Ethiopia’s Yirgacheffe region. The coffee is supplied by 650 small farmers from the surrounding area, who grow it in the highlands with an ideal microclimate and rich volcanic soil, in the shade of trees. Farmers in this region have been growing coffee for several generations and are committed to using the best chemical-free cultivation methods. The coffee is grown at an altitude of 1950-2200 meters – these high mountain conditions slowly ripen the fruit, making the flavor more nuanced. The coffee fruits are harvested by hand, fermented for 45-60 hours in the shade, carefully washed, and then the coffee beans are dried on platforms for 7-10 days, allowing an elegant and expressive flavor profile to develop.
Heirloom is not a single coffee variety, but hundreds of different local Arabica variations that grow only in Ethiopia. This genetic richness gives each region and even each station its own unique flavor.
This coffee stands out with its distinctly clean and clear taste. It has a floral aroma, tea nuances, and the freshness of citrus and bergamot. Its light taste and long-lasting aftertaste make this coffee an excellent choice for filter brewing methods such as Chemex or V60, and it is also perfect for pourover in a mug.
