CHELELECTU, ETHIOPIA

This specific coffee is from a private wetmill in the local community of Chelectu in Yirgacheffe. The producer is working in close relation to one of our partners for exports to increase quality through systematic work at the wetmill. The coffee from this producer is limited in amounts and only a selection of the highest qualities are now sold through Nordic Approach.

Yirgacheffe is known for it’s clean, floral and juicy washed coffees and “high quality” sundried with genuine and unique fruit and berry flavors. The area where this coffee is grown is in our opinion having some of the most complex and intense coffee flavors in Yirgacheffe. There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. Organic fertilizer is common, pruning less common.

 

FLAVOUR PROFILE

Flavor of green grape and lime. Hints of cumin and white pepper.

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Region: Gedeo, Yirgacheffe
Altitude: 1950 masl
Picked: Nov - Dec 2014
Farmers: About 700 smallholders in the surrounding areas as well as remote farmers.
Varietals: Ethiopian Heirloom. Improved varietals and native coffee of forest origin transferred to family smallholder plots and gardens. In this case they refer to it as Yirgacheffe type.
Grade: Grade 15 and up.

Production process: Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A 5 disc Aagaarde pulper removes the skin and pulp. The coffees are then fermented under water for 24-36 hours, dependent on the weather conditions. It’s then graded in washing channels in to two grades based on density. It is then soaked under clean water in tanks for 12-24 hours.

Drying: Sun dried 10 – 15 days days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.

Notes: Mr. Desselagn have the last few years invested in more drying tables, expanded the number of drying tables and bought a new pulping machine. This is to be able to improve lot separation and quality. They are consistently producing coffees that are approved as grade -1 coffees. Meaning the cherry selection and preparation at the wet mill have to be very well managed.