Ethiopian Washed Yirgacheffe
This coffee is sourced from the Chelchele washing station. Located in the famed Yirgacheffe region, the Chelchele washing station is devoted to quality coffee production and makes a considerable amount of data available to their producer-partners. This coffee is fermented for between 36 and 48 hours, then dried for up to 18 days to get the moisture content to an ideal 11.5% before being exported. Our exporting partner is extremely attentive to the coffee throughout this process and constantly measures the coffee’s moisture content and the chemistry of the water used for fermentation and washing. Coffee is carefully tracked throughout the process and has a single identification number to make quality control consistent and reliable.
Location - Gedeo Zone, Ethiopia
Altitude - 1900 - 2200 m
Varieties - Indigenous Heirloom
Process - Washed
Drying - Sun dried on raised beds
Lemon, Bright, Floral