KB Ethiopia Chelichele Whole Bean

8.8oz / 250g Whole Bean
Notes: Peaches, Citrus, Jasmine, Cocoa, Black Tea
Region: Gedeb, Yirgacheffe
Producer: Chelchele Washing Station
Varietal: JARC Varieties, Heirloom
Process: Washed
Elevation: 1750 m
 
From KB:
 
"Administratively, Gedeb is located in the Gedeo zone, but when it comes to coffee, the climate and soil do not always agree with political boundaries. This coffee is often called "Yirgacheffe" because, by their profile, the coffees grown in this region are cousins ​​of those grown in Yirgacheffe.
 
The majority of coffee grown in Gedeb is local (often referred to as "Ethiopian heirloom") varieties. Other varieties grown in the region were developed by the Jimma Agricultural Research Center (JARC). JARC is a major research center for Ethiopia and has worked extensively on developing disease-resistant, high-yielding varieties that maintain their cup quality.
 
Most farmers in the region cultivate less than 5 hectares (many count their plantations in number of trees rather than area). Farming methods remain traditional. Coffee is grown as part of an integrated "coffee garden" and is intercropped with other food crops.
 
In addition to traditional intercropping, most farms are also organic by default. Yirgacheffe farmers generally use very little, if any, fertilizer or pesticides.
 
Due to the size of most plots, coffee is usually hand-picked by the owners and their families.
 
All coffee is selectively harvested by hand before being delivered to a collection center or directly to the washing station. At this station, the coffee is sorted to remove damaged or underripe cherries and then delivered to the pulpers for pulping. It is then fermented for approximately 24 hours, depending on weather conditions.
 
Once fermentation is complete, the parchment is thoroughly washed and then sorted in washing channels, each batch being divided into two categories according to its density. Once sorted, the coffee is sometimes soaked in clean spring water in vats for 12 to 24 hours to remove all traces of fermented mucilage.
 
After washing, the beans are placed on raised beds to dry in the shade for 10 to 14 days, until the moisture content reaches 12%. During this time, the parchment is regularly turned and hand-sorted several times to remove damaged or discolored beans. It is covered with plastic film during the hottest hours of the day to prevent rapid drying, and at night to prevent condensation from seeping into the parchment. This work and passion give the cup a profile of exceptional beauty."