Origin: Ethiopia Farm/Region: Chelchele Tasting Notes: Dark Chocolate, Blueberry & Black Grape Varietal: Mixed Heirloom Processing: Natural Altitude: 1900-2400 MASL Roast Profile: Espresso Recommended Recipe: 20g in/44g out Total Extraction time: 27-30 seconds About The Coffee: This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overtone. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

Origin: Ethiopia Farm/Region: Chelchele Tasting Notes: Dark Chocolate, Blueberry & Black Grape Varietal: Mixed Heirloom Processing: Natural Altitude: 1900-2400 MASL Roast Profile: Espresso Recommended Recipe: 20g in/44g out Total Extraction time: 27-30 seconds About The Coffee: This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overtone. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.