The village of Chelichele in the Kochere region is a classic production area for Ethiopian coffees. It is 1,900-2,000 meters above sea level and has a large temperature difference between day and night, providing a high-quality micro-climate for coffee growth. There are about 1,500 small farmers in the local area.
When the season comes, hand-picked ripe coffee berries are sun-dried in the African bed. To prevent excessive fermentation or mold, they must be stirred every half hour until the fruit is dried to the proper moisture content. Remove the peel and flesh by machine, and then remove it by hand, leaving the best quality coffee green beans.
This is a super clean & juicy Ethiopian coffee. Juicy lychee and candied lemon brightness, lovely brown sugar sweetness with hints of black tea aromatics on the finish. Definitely makes a lovely afternoon cuppa.
Brewing Recipe :
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25th of April
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