Ethiopia: Chelicheli - Yirgacheffe - Carbonic Maceration

Sale price Price €14,90 Regular price

In the cup: Soft, round and with a  sweetness balanced with a subtle acidity this cup is full of deep ripe fruit tones - blueberries abound and with gentle peach and some delicate florals.

Cupping Score: 89

Mouthfeel: Soft, structured.

Variety: Heirloom (Ethiopian Landrace)

Process: Carbonic Maceration

Producer: Worka Chelicheli Washing Station

Altitude: 1970 meters above sea level

Region: Yirgacheffe


This coffee was produced by smallholders who deliver to the Worka Chelicheli washing station, located in the village of Chelicheli in the district of Kochere, which in turn is located within the famous region of Yirgacheffe. Most farmers surrounding the station own very small areas of land, (many counting their coffee farms in terms of trees rather than area), and selective handpicking is often done by the immediate family. Farming methods in the region remain traditional, and most are organic by default as farmers in Yirgacheffe typically us eno fertilisers or pesticides.

This lot is processed using carbonic maceration, a processing technique inspired by wine making. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes a no-oxygen environment and carbonic describes a carbon dioxide rich environment.

Creating a carbon dioxide rich environment alter the kinds of microbes that will survive and flourish during fermentation. Different microbial activity will alter the flavor profile and can produce extremely unique and delicious flavors.

Farmers selectively handpick cherry and deliver it to the washing station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry. Cherry is placed in a container and sealed so that no air can enter. In this sealed environment, fermentation begin. Because the skins of the cherries are left intact, fermentation may take days or weeks. Once fermentation is complete, cherry is removed, washed in clean water and laid on raised beds to dry. Drying coffee is raked regularly to ensure even drying.