||Ethiopia Chelelektu Natural Indigenous Wild Varietals 2017
||#SSSSS Limited Editions 2017
||Zone: Gedeo, District: Kochere
||Varietals: Natural Indigenous Wild Varietals
Number 10 of 12, October 2017, in the #SSSSS 2017 - Steve's Super Secret Stash Subscription. A limited availability series of roasted coffee beans.
This month it's: Ethiopia Chelelektu Natural Indigenous Wild Varietals 2017
Hello hello hello everyone and WELCOME to your newest #SSSSS coffee! I am your host Stephen Leighton, let's do this ????
As always this email hitting your inbox means that your next bag of #SSSSS deliciousness is heading in your direction ???? it was roasted + dispatched today and is in the hands of Royal Mail right now, if you're in the UK it should be in your regular post tomorrow and if you're 1 of my international friends it should be with you over the next couple of days.
I've spoken in these newsletters before about coffees that we find on the cupping table that we don't know all that much about, except that they're darn tasty! This month's coffee is 1 of those, so much so that I don't even have any pictures of it to share with you so I'm just going to include some of my latest favourites from Instagram ????
We came across this coffee as a sample on our cupping table, it was a tiny lot and we were wowed by how it tasted and because of the wow taste + tiny size I knew it would be a perfect coffee to share with you lovely #SSSSS lot ???? I hope you think so too when you sip your first brew!
Who wants a bag of Steve?! Our new bean bag for the roastery.
The town of Chelelektu is in the Kochere district (not far from Yirgacheffe town) in the Gedeo zone, ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. It is amongst the altitudinous towns in the region.
Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous wild (AKA ‘heirloom’) varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup.
Shade grown coffee cherries are delivered to the mill for careful sorting, only the ripest are select. The cherries are dried in the sun on raised African beds for approximately 12-15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process.
The cherries are covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.
They say you should never meet your heroes, but Tom Owen kicks that myth into the bushes, such a legend.
In the cup I want you to picture a pot of Ski black cherry yoghurt with some fresh blueberries crammed in. Also a white sugar like sweetness and a black fruit sherbet finish, an amazing coffee.
Mill Manager: Legese Kebede
Contributing Farmers: 650
Average Farm Size: 2ha per farmer
Processing Method: Natural
Drying Method: Raised African beds
Drying Time: 12-15 days
Varietal: Indigenous wild varietals
Altitude: 1,900 - 2,100 m.a.s.l.
Rainfall: 1,800 - 2,000 mm avg per annum
Soil: Fertile, red-brown, well drained
"Quick Look" Guide:
Ski black cherry yoghurt, blueberries, white sugar, black fruit sherbet
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