Thom Bargen coffee
Chelbessa, Ethiopia - Organic
Regular price $22.00
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We are excited to bring back Chelbessa to our retail shelves. The washing station of Chelbessa in Yirgacheffe is famous for its profile of berries and delicate tea like qualities. Yirgacheffe coffee is often referred to as the reason people fall in love with specialty coffee. To taste blueberries in the cup is a magical experience. This harvest does not disappoint. It's everything we love about Ethiopian coffees and it is also organic!
This family run washing station brings in many generational farmers from the region. After receiving the cherry there is a strict sorting and washing protocol. Only the rippest cherries are sorted into this Grad 1 coffee. After being sorted, coffee is pulped and then fermented for 24 to 36 hours, depending on the weather conditions. Once fermentation is complete, the parchment is thoroughly washed in clean water and sent through grading channels, which separate each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water in tanks for 12 to 24 hours to remove all traces of fermented mucilage. Drying is the last step and typically takes about 14 days on raised patios.
Ethiopia is often praised as the birthplace of coffee. Many believe that Yirgacheffe may be the actual birthplace. We see more genetic diversity in coffee in the region than any other. Coffee has a special way of connecting us to the globe. Chelbessa is a microcosm of this idea. Many small holder farmers contribute to this coffee. Often smaller than 5 hectares, it's common to list the amount of trees a farmer harvests.
We hope you enjoy this delicate coffee as much as we are.
Washing Station: Chelbessa
Fermentation: Wet for 72 hours / Soaked 24 Hours
Drying: Raised Beds (10 days)
Altitude: 2000-23000 m.a.s.l.