Chelbesa washing station in Gedeb district, Yirgacheffe region, Ethiopia, at elevations above 2,100 meters. The lot is produced by over 670 smallholder farmers growing local Heirloom varieties. Coffee is depulped, fermented for two to three days, washed, soaked, and slowly dried on raised beds for 7–10 days. Flavors include apricot, jasmine, white peach and lavender, offering a bright, floral, and aromatic profile typical of Yirgacheffe. The project is part of SNAP Specialty Coffee network.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
