ETHIOPIA Chelbesa WashedEthiopiaChelbesaWX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Fruity aromatics with tropical components.”
Founder, Coffea Circulor
SCA SCORE 90.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases, slowly building momentum to lead into an obvious crack. We focus on expression of rich fruit-based acidity.
|Aroma||Apricot, Jasmine, Physalis|
|Flavor||Bergamot, Earl grey, Peach, Physalis|
|Aftertaste||Lychee, Pineapple, Milk chocolate, Mid|
|Acidity||Aronia, Orange, Citric, Mid-High|
|Body||Smooth, Round, Mid|
The Gedeb Woreda is known for its dense layered semi forest vegetation structure encompassing false banana trees as well as shade grown coffee trees.
Ethiopian Yirgacheffes are spicy and fragrant and are frequently reviewed and rated as some of the highest quality Arabica coffees in the world. Yirgacheffe is part of the Sidamo region, but it’s sub-divided into its own trademarked micro-region due to its grandcoffees. Most of the coffees produced here are washed processed.
Yirgacheffe coffee is classified in the gourmet and fruity aromatic repertoire, because of its beautiful aromas of tropical fruits, reminiscent of coconut and mango. The coffee is processed naturally, which allows a coffee with a generous and powerful body, which reveals all the tastes of the soil.
Red cherries are collected from 476 small producers, who work the land around Chelbesa. The coffee grows here in semi-forest under shade trees and close to food crops such as bananas.
All cherries are undergoing a traditional Ethiopian 18-20 hour washed fermentation and drying in parchment before made ready for export.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure
- no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800
- μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on
processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Ethiopia
Finished in Scandinavia