||Ethiopia Yirgacheffe Cheleba Washed 2014
||Varietal: Heirloom – Typica and various other indigenous Ethiopian varietals
Another wonderful fully washed coffee from Ethiopia for 2014 that's all about lemon puff biscuits with a sprinkling of lemon on top. Even The Earl of Lemongrab would think someone had ground up some lemon puff biscuits and sprinkled them into his coffee!
OK so a little background about this lemony wonder … ripe cherries are delivered to the mill in Cheleba where they are graded, sorted, de-pulped, and then fermented underwater for between 36 - 48 hours, depending on temperature, humidity, and other factors. All water used comes from the Chelba river, whose source is high in the Mendebo mountains of Southern Ethiopia.
Parchment is then sorted in washing channels, and then placed onto raised African drying tables. The drying period generally lasts for up to 2 weeks, until the moisture level reaches 12% or lower. Chelba has approximately 180 drying beds, with plans to build up to 80 more in the coming season.
In the cup it's all about the lemony lemon: if I could keep typing lemon then I would! There's a fantastic pop of sweet lemon puff biscuit (you know the shiny sugary top?) then a beautifully delicate floral note in the finish. A perfect coffee for summer if ever there was one.
Owner: Mekuriya Megiya
Producers: Approx. 700 small holder farmers (who will have on average 150-200 trees each)
Varietal: Heirloom – Typica and various other indigenous Ethiopian varietals
Soil: pH 5.2 – 6.2, red brown, depth of over 1.5m
Processing: Fully Washed
Altitude: 1850-2100 m.a.s.l.
Rainfall: 1800-2000 mm per year, 8 months rainy, 3-4 months dry
Temperature: Ranges from 200C-250C
Nice and light, a good solid medium roast but nowhere near second crack.
"Quick Look" Guide
Lemon, lemon, lemon, lemon puff biscuit, sweet, floral.
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