Organic Ethiopia Yirgacheffe

Flavor Profile: Floral, Lavender, Citrus, Rose Hips

Producer: Chelbessa Wet Mill
Process: Washed
Roast: Light
Region: Yirgacheffe
Variety: Wolisho/Dega
Species: Arabica

Growing Altitude: 1950 - 2200 MASL

Organic Yirgacheffe Chelbesa Washed Coffee

The Chelbesa kebele (village) is a renowned producing area in Yirgacheffe in the Gedeo Zone of Ethiopia’s Southern Nations, Nationalities, and Peoples' Region (SNNPR). Here, shade-grown coffee thrives under a dense, layered, semi-forest canopy. The Chelbesa wet mill was established in 2019 with the goal of sourcing fresh coffee cherries from hundreds of nearby smallholders. Over 760 producers contributed to this washed processed coffee.

Ethiopian Yirgacheffe Green Coffee Beans

Considered by many to be the birthplace of coffee, Yirgacheffe needs little introduction. Ancient landrace varieties dominate the smallholder coffee gardens that are often organic by default, tended by farmers who intercrop food crops to maximize the potential of this region’s fertile soil.

Most Yirgacheffe farmers are smallholders farming fewer than three hectares. Coffee is generally sold as cherry to centralized washing stations. This practice helps control quality and allows wet mills to bring out the distinctive Yirgacheffe terroir.

Common Ethiopia Coffee Varietals

Thousands of different landrace varietals are still growing wildly among the mountainous forests. The Jimma Agricultural Research Center (JARC) is working to research and identify unique varietals and strains like Wolisho and Dega, two varietals named after indigenous trees in the region.

Washed Process Coffee In Ethiopia

In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. At the Chelbesa wet mill, pulped beans are fermented for 72 hours, washed and soaked for an additional hour, then dried on raised beds for 12 days.

Washed processing has become widely popular. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.

Ethiopia Coffee Quality Grading

Coffee grading in Ethiopia is based on the combined result of physical qualities and cup qualities, including altitude, imperfections, and flavor. Grades range from 1 (high) to 9 (low), with grades 1 and 2 considered specialty. High-quality washed coffees from Yirgacheffe like this one often express hallmark characteristics of bright citrus and excellent sweetness. In addition to this iconic profile, this Chelbesa wet mill coffee also features floral notes of lavender and rose hips, with a bright acidity and medium body.

Ethiopia Green Coffee

Ethiopia, the homeland of Arabica coffee, might only produce 3-4% of the world’s coffee supply, but the variety of character that comes from this origin is astounding. Ethiopia green coffee is celebrated for its bright fruit and floral flavors, expressed with exceptional acidity and sweetness. Out of the many coffee-growing districts in the country, a few stand out from the crowd with their highly distinctive cup profiles, like Yirgacheffe, Sidama, and Guji.