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  • Farm: Various small farms

    Varietal: Heirloom

    Processing: Washed

    Altitude: 2,000 to 2,200 metres above sea level

    Owner: various smallholder farmers

    Town / City: Southern part of Ethiopia, Gediyo Zone, Chelelektu

    Region: Yirgacheffe

     

    Notes: Floral, Lemon, Tropical Fruits

     

    If you are looking for affordable coffee, this is for you. We bought 5 kg of this coffee, it will be available till its sold out.

     

    Origin: Chelelectu

    Chelelectu smallholders

     

    Privately owned communal wetmill in Chelelectu – Kochere by Mercha Assefa. They are collecting and buying cherries from various smallholders. Kochere is one of the woredas in the Gedeo zone, in Coffee known as Yirgacheffe. Kochere is bordered on the east by Gedeb, on the southwest by the Oromia Region, and on the north by Yirgacheffe. Towns in Kochere include Fishagenet and Chelelectu.

    They generally do lot separation based on 150 bags of parchment, equalt to 100 bags of greens.

    The farmers:

    About 650 smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

    On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.

    Cultivars:

    A mix of local variety’s. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

    Production process (washed):

    Pulper: Traditional Agarde disc pulper

    Fermentation: 24 – 48 hours wet.

    Washed and graded in channels: Yes

    Soaking: about 24 Hours in clean water.

    Drying time:10-12 days

    Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables

    Chelelektu Yirgacheffe - Ethiopia

    S$19.00 Regular Price
    S$17.50Sale Price
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    Our beans are roasted to order as we want to produce the best to our coffee drinkers. We currently roast twice a week on Tuesday and Sundays. When orders are received before 5pm on the day prior to the roasting day, we will send out the coffee within 3 working days from the date of roast. We cup the coffees after each roast before we bag them, hence we can only send out the beans earliest on the following day after the roast. You will receive an email/sms notification when the coffee is sent. Do let us know if you did not receive your order.

     

    For orders before Tuesday 5pm , your orders will be sent out on Wednesday. 

     

    For orders before Sunday 5pm, your orders will be sent out on Monday. No coffees will be sent on weekends since the Post Office will not handle any incoming mails, but all orders will be posted out on Mondays instead.

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