Chelbesa

This coffee was grown by smallholder farmers in the Worka Chelbesa kebele in the Gedea zone, farmers are typically multigenerational, small scale landowners working a few hectares of heirloom plants amongst dense semi-forest vegetation. Coffee plants are naturally occurring here, and these beans are landrace Wolisho and Dega varietals. The cherries were manually harvested and delivered to the processing station, which was built in 2019 and operated by Negusse Debela. The coffee was pulped at the mill and fermented for 72 hours in ceramic tanks. The use of ceramic here lends itself to faster fermentation due to heat retention, to give a cleaner finish in the cup. It was then washed, sorted by density then soaked for a final 2 hours. After a period of around 10 days drying time, a final manual sorting takes place.