Ethiopia - Chelchele Espresso

Tasting notes

In the roaster’s words

We took the roasting team to the Nordic Approach spring cupping back in April, and this was one of the lots that was selected (as was Chelbesa) from those tables. A real classic Ethiopian natty, hitting all the marks for that Gedeb profile - we decided to book this lot in as a short run espresso focused lot. As much as we love roasting light, it's also sometimes fun to push a bit more roaster led influence to develop those weighty textures and heavier cup profile that suits a more classic espresso (or aero/french press etc). Where we find this coffee particularly shines is with milk - it's really more than the sum of its parts. Brew Guide: Best Brewed with: Espresso (or chunky batch) Medium-Light: Profiled with Espresso in mind, we're stretching the overall roast time out longer than we might for a filter as well as significantly extending the end of roast period + end temperature. The goal with any coffee like this roasted for more classic styles of Espresso is to improve solubility, body, and blunt acidity without losing the more delicate notes or introducing any rough/roasty/harsh notes that can come with a hotter style of roasting. Best Rested: 3+ Weeks Filter: 64g/L, 92°C when fresh; 88°C when rested Espresso: 18g/45g/24-28s We're tasting: Big flavours as a straight spro - we're finding chocolate ganache and blood orange, morello cherry and honeycomb, and as it cools becoming like ripe strawberry, black tea and a hint of clove. In milk: this is where it shines, tastes like peach & vanilla jam Traceability Country of Origin: Ethiopia Region: Worka Chelchele Kebele, Gedeb Woreda, Gedeo Zone Producer: 650 smallholder farmers, delivered via Tadesse Desta Business Group Farm: Chelchele Washing and Dry Processing Site Variety: Dega, Kurume, Wolisho, 74110, 74112, 74158 Elevation: Station at 2000 MASL, Farms from 1900 - 2200+ MASL Process: Traditional Natural: Ripe red cherries delivered to Chelchele, are pre-sorted before laying on raised beds to dry slowly over 20 to 25 days, with continual further sorting during this period. Cherries covered during the hottest parts of the day to prevent overheating. Import Partner: Nordic Approach Harvest: Crop 25/26 Nov - Jan harvest. New Purchasing Relationship The Story One of the most classic misconceptions when it comes to Ethiopian washing stations is that for any given "name" there's only one station. Taking this very coffee - Chelchele - the station is named after the village area it resides in and collects cherr

Notes

Traditional natural process; ripe red cherries dried on raised beds for 20 to 25 days with continual sorting and covered during hottest parts of the day.