Fathers Coffee Ethiopia Chelbesa anaerobic 300g

The name of the new Ethiopian coffee is derived from the village of Chelbesa, above which the processing station is located. The terrain here is quite challenging and the station can only be reached by narrow muddy paths, preferably by motorbike. After a difficult journey, however, you will arrive at one of the most organised processing stations in the region.

PRODUCER - Growing methods in the region remain largely traditional. Farmers in Gedebu usually grow other crops besides coffee on their farms to make the most of the land and ensure their livelihood all year round. Most farmers grow their coffee organically. They use minimal or no fertiliser, all farm operations are done manually and harvesting is done by the immediate family. The Chelbesa processing station buys cherries from 248 farmers who farm between 0.5 and 1.5 hectares. The soil here is nitisol - a deep, red, well-drained soil that is typical of the Ethiopian highlands. All farmers in the area farm at altitudes above 2000 metres above sea level. In order to maximize the farmers' potential and contribute to the community, they have held educational seminars at the station, built a new road in the village, and purchased computers for the local school.

PROCESSING - After picking, the cherries are delivered to the station where receiving staff visually inspect them and select only the ripe ones for anaerobic fermentation. The cherries are then placed in plastic GrainPro bags where they are sealed without air access and fermented for 18 to 24 hours. The most important aspect of anaerobic fermentation is the control of the process. In a closed environment, the microbes quickly consume oxygen and the environment becomes anaerobic, without air. Thus, the microbes that feed on carbon dioxide begin to dominate, and these in turn drive the fermentation. There are an infinite number of types of microbes, each affecting fermentation in a different way and bringing new flavours to the coffee. Some of the most amazing and some of the most unpleasant flavours we've tasted in coffee have come from experimental fermentations. After fermentation, the cherries are peeled on a peeler and transferred to vatted fermentation tanks (they got the stove from the United Arab Emirates :) where they are fermented again under water for another 12 hours. The coffee is then transferred to African beds where it dries in the sun for 15 days.

ORIGIN - Ethiopia is considered the cradle of coffee itself and its production is nearly 10% of the country's gross domestic product. It is estimated that thousands of previously undescribed varieties grow in Ethiopia, making the country the region with the greatest coffee biodiversity in the world. Given the historical tradition, the way coffee is grown in Ethiopia, along with the political situation and local system, it is almost impossible to find single varietal/single variety lots (parts of the harvest). Although this has slowly started to change in recent years, for the time being the typical designation of coffee varieties from Ethiopia is still Ethiopian heirloom varieties or Ethiopian indigenous varieties. This is also the case with our excellent Chelbesa coffee.

Country.

Area: Chelbesa village, Gedeb Woreda, Gedeo Zone

Processing plant: Chelbesa

Altitude: 2000 - 2200 m above sea level

Variety: indigenous Ethiopian varieties

Processing: Anaerobic

Flavour profile: Dried strawberries, lychee, caramel and milk chocolate