Ethiopia - Yirgacheffe, Chelbesa

Worka Chelbesa – Danche, Ethiopia

Tasting Notes

Citrus, Apricot, Dark Chocolate, Dried Red Fruit, Nougat

A clean, fruit-led washed Ethiopian with citrus and ripe apricot at the front, followed by dried red-fruit sweetness and a dark-chocolate, nougat-like finish. The cup is light on its feet rather than heavy or syrupy. Best for filter drinkers who enjoy clarity and fruit, and for espresso drinkers looking for a bright, refined black coffee.

The Cup

Expect citrus brightness and apricot first, with dried red-fruit character becoming more noticeable as the coffee cools. A dark-chocolate and nougat finish adds sweetness and structure without turning the cup heavy. It is a clean, delicate coffee with a tea-like sense of clarity, rather than a dense, low-acid, chocolate-forward espresso.

Country: Ethiopia 
Region: Gedeo Zone, Gedeb District, Worka Chelbesa, Danche area

Producer: Smallhold Farmers
Farm/Washing Station: Danche wet mill, Worka Chelbesa

Variety: Heirloom
Process: Washed
Elevation: 2200 MASL

Producer & Origin

This coffee comes from smallholder farmers in and around Danche, within the Worka Chelbesa area of Ethiopia’s Gedeo Zone. Ripe cherries are delivered to the local wet mill for processing. The Danche site is linked with Negusse Debela and SNAP Specialty Coffee, which built a wet mill in the hamlet in 2019. The coffee is commonly associated with Wolisho and Dega, locally grown Ethiopian landrace varieties.

Processing

After hand-sorting, the cherries are depulped and the parchment coffee is wet-fermented in ceramic-lined tanks. This lot is described as fermenting for 72 hours, followed by washing, density sorting, a short clean-water soak and approximately 10 days’ drying on raised beds. Ceramic tanks are used at the site and are said to retain heat, helping fermentation proceed more consistently.

Brew Recipe

Filter: Best use. Brew with a V60, Kalita, batch brewer or AeroPress for citrus, apricot and tea-like clarity. Use water just off boil and avoid pushing extraction too hard: bitterness will cover the delicate fruit and nougat sweetness.

Espresso: Good, but not for customers seeking a traditional, heavy, chocolate-first shot. Expect bright citrus acidity, a lighter body and dried-fruit sweetness. Start around a 1:2 to 1:2.25 ratio, then increase yield slightly if the shot feels sharp or underdeveloped. Best served black.

Milk: Best in a cortado or flat white, where some fruit character remains. In larger milk drinks, the coffee will taste softer and more chocolate-led. For a fuller, more classic everyday milk coffee, choose Daily Ritual.

'We believe our coffee tastes best 2 - 6 weeks after roast date'