Chelbesa

Ethiopia - Yirgacheffe - Gedeo - Chelbesa - GRADE 1 - FW,Organic

See the coffee details

Impact Score

SCA score

Aromatic notes

Spot

€/kg

Contract

€/kg

History and traceability

Our history with

This coffee is exported by SNAP, which has chosen to offer high quality coffees to the international market.

The washing station is located in the village of Chelbessa, exactly in the Danche area, in the Gedeo zone, in the Gedeb woreda. It stands at an altitude of over 2,000 m. The coffees processed by the station come from hundreds of local growers.

After harvesting, the cherries are left in the shade for 45 to 60 hours in a slow fermentation process, before being washed to remove all mucilage. The coffee is then spread out in a layer 5 to 10 cm thick, and dried for 7 to 10 days. The beds are opened at 3 a.m. and closed from 12 p.m. to 2 p.m., before being opened again until 5 p.m. for drying.

The wetmill is located in the village of Chelbesa, precisely in the locality of Danche, in the Gedeo Zone, Gedeb woreda, at the heart of the Yirgacheffe appellation. It is situated at an elevation of over 2000 meters above sea level. The coffees processed by the wetmill come from hundreds of producers in the region, who cultivate their plots in the vicinity of Chelbesa.

Coffee here grows in a semi-forest environment, under shade trees and near food crops like bananas. This biodiversity and high altitude contribute to the unique characteristics of the coffees produced in this area.

The wetmill has tiled fermentation tanks and approximately 164 drying beds, with a section dedicated to washed coffees and another to natural coffees. Washed coffees first undergo dry fermentation before being washed, then dried on African raised beds.

In addition to washed and natural processes, the wetmill also works with various honey process profiles, including yellow honey, red honey, and white honey. Yellow honey undergoes anaerobic fermentation before washing, while red honey is dried with its mucilage. The wetmill also conducts experiments with innovative processes, such as yeast fermentations or co-fermentations.

SNAP was established on 2008 in Addis Ababa. It was created by Ato Sisay. This entrepreneur man, chooses to select the best coffees from Yirgacheffe and Guji, to send them on international market. To insure this high quality, SNAP is working closely with the outgrowers of the company. SNAP manages 3 washing and drying stations. Two are located in Gedeo Zone, in Chelelektu and Kochere woredas (districts). The other one is in Guji Zone, at Nensebo (West Arsi). SNAP is preparing coffee lots very carefully and the company is often recognized for its work. Different coffees from SNAP won international prices.