Ethiopia Dry-Process Chelelektu Yirga Cheffe

This is a supremely sweet smelling coffee with an over the top jasmine scent, clean aromatic profile, fruits like strawberry, raisin, cherry juice, lychee, papaya, and mango fade in and out in the cooling cup, but never quite dissipate. Floral flavors of jasmine and honey suckle also carry through in both light and dark roasts. There is a black tea note as well that tends to be accentuated in the lighter end of the roast spectrum. This coffee finishes surprisingly clean with a mixture of dried fruits and cocoa powder in the long finish. City+ to FC+.
Out of stock
91.6
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Sep 23 2013
Lot size 72bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 3
Appearance .8 d/300 grams, 15-18 Screen
Roast Recommendations City+ to Full City+ will capture this coffee's complexity
Weight 1 LB
This lot comes to us from the Chelelektu washing station, and is made up of several small lots in and around the town of Ch'elelek'tu. This lot made a big impression on us when we initially cupped it and really tasted extremely close to several washed samples we received this year. It's a natural, for sure, but with a uniquely clean profile of florals and fruit that can more be attributed to varietal than to processing. The sort is one of the most impeccable we've seen, and we've been told that it's been subjected to a 3-step sorting process. After being sundried on raised beds, the dried coffee cherry is sorted twice for defects before being graded, hulled, and then hand sorted once more. It's an arduous procedure but one that seems to have made a lasting impression on cup quality. This is Grade 1 standards all the way.
This natural-processed Yirga Cheffe is so clean in comparison to many other dry-processed Ethiopians we tasted this season. It's a fruity coffee, but expressed more like that of a washed Yirg without any of the over ripe flavors you might expect. Don't get me wrong, you can still taste that it is a natural, however, this is the type of coffee that folks who "only" like washed coffees will appreciate too. The dry fragrance has strong florals that you'd expect from a Yirga Cheffe. It's candy sweet with lots of sweet fruit notes - red berries, dried mango, passion fruit, and pineapple. Dark roasts have a bit of hazelnut and a layer of baker's chocolate underneath it all that does not take away from the aforementioned set of smells. Adding hot water boosts the sweetness in the aromatics off the chart. There's an amazing butterscotch smell that shifts toward maple in darker roasts. This is a supremely sweet smelling coffee and with an over the top jasmine scent. Tropical fruits emanate from the crust and the break releases characteristics of orange and caramel. It's a truly unique and clean aromatic profile for a dry-processed coffee and a fairly accurate lead-in to the resulting cup flavors. It goes without saying that this coffee is sweet, but the sweetness runs through from the 'sip' to the long aftertaste. Fruits like strawberry, raisin, cherry juice, lychee, papaya, and mango fade in and out in the cooling cup, but never quite dissipate. Floral flavors of jasmine and honey suckle also carry through in both light and dark roasts. There is a black tea note as well that tends to be accentuated in the lighter end of the roast spectrum. This coffee finishes surprisingly clean with a mixture of dried fruits and cocoa powder in the long finish. This makes for a stunning cup of coffee and dark roasts will work as a vibrant SO espresso.