Ethiopia Gedeo Yirgacheffe Gedeb Chelbesa G1 Dry Fermented Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Gedeo Yirgacheffe Gedeb Chelbesa G1 Dry Fermented Washed
Jasmine, Apricot, Sweet Orange, Lemon. Full-bodied flavor with elevated acidity and a lingering finish.
Chelbesa Village, officially known as Worka Chelbesa, is uniquely located in Ethiopia's Yirgacheffe region. Its distinctive geography places it squarely in the central valley at the intersection of the Gedeb woreda and Guji Zone's Hambela woreda. The village is surrounded by steep slopes on both sides, creating a dramatically undulating landscape. Looking at a map, Chelbesa lies in the uppermost reaches of the Worka River Valley.
Due to its position at the very top of the valley, Chelbesa village's lowest elevation already reaches 2070 to 2100 meters. As the terrain extends upwards into the hillsides, it gradually transitions into the plateau area of Hambela village, with altitudes soaring as high as 2500 to 2600 meters. However, at such extreme heights, temperatures become too low for optimal coffee cultivation, so planting is generally not undertaken there.
In contrast, Chelbesa village, situated in the high-altitude valley, boasts a cool climate with significant day-night temperature variations, making it exceptionally well-suited for coffee cultivation. Local farmers' coffee gardens are primarily distributed between 2100 and 2400 meters above sea level. The concave nature of the valley also effectively guards against strong winds, providing a stable microclimate for the coffee trees. Consequently, this region produces coffees with exceptional flavor, distinct layers, and outstanding performance. It's particularly noteworthy that many of the coffee trees here are younger plants, contributing to their astonishing flavor profiles.
The Gedeb woreda has consistently been renowned for its high altitudes and outstanding quality, serving as a key representative of the classic Yirgacheffe flavor profile. Chelbesa coffee, in turn, is cultivated in this uniquely blessed environment.
Arabica Coffee Varietal - Landrace
Landrace refers to traditional varietals that have developed high genetic diversity and adapted to specific geographical areas through long-term natural and human selection. These varietals typically haven't undergone formal breeding programs and possess a high degree of genetic diversity and adaptability.
Heirloom (also sometimes translated as "heritage varietal") typically refers to open-pollinated varieties that have been passed down through multiple generations and hold historical significance. These varietals are often preserved by families or communities and possess specific cultural and historical value.
Although their definitions have slight differences, Landrace and Heirloom are often used interchangeably within the context of specialty coffee, both sharing the following characteristics and values:
High Genetic Diversity: These varietals, through prolonged natural evolution and adaptation, exhibit high genetic diversity at a genetic level. This allows coffee trees to more effectively resist environmental stresses like pests, diseases, and climate variations. Research indicates that such a genetic foundation is profoundly significant for the future selection of coffee varieties and their survival under climate change.
Diverse and Unique Flavors: Due to their diverse genetic background and growing environments, they showcase rich and unique flavor characteristics, making them a crucial treasure trove for specialty coffee.
Cultural and Historical Value: Many of these coffee trees have thrived locally for centuries, embodying local agricultural traditions and ecological memory, thus possessing irreplaceable cultural value.
Coffee Varietals: A Brief Overview
Botanically, the coffee plant is an evergreen tree belonging to the Rubiaceae family, Coffea subgenus. The coffee bean itself is the seed of the coffee tree's fruit. There are three primary coffee species: Arabica, Robusta, and Liberica. These three species cannot interbreed to produce different subspecies.
The world's specialty coffees are predominantly derived from the Arabica species. Within the Arabica species, there are various subspecies that have evolved, hybridized, or mutated. These include globally renowned specialty coffee varietals such as Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha.
These subspecies each possess distinct flavor profiles and adaptability, holding a crucial position in specialty coffee-producing regions worldwide and offering diverse and rich tasting experiences for coffee lovers.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the natural methods, briefly described as follows:
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Dry Fermented Washed】
After harvesting, coffee cherries are delivered to the processing station. The cherries are poured into a receiving tank, and a water valve is opened, allowing them to flow into a de-pulper. This machine separates the cherry skins from the mucilage-covered parchment beans. Simultaneously, lower-density, unripe beans float on the surface and are channeled out through different outlets, leaving denser, ripe cherries to sink and flow into fermentation tanks for 72 hours of dry fermentation without water.
The processing station manager monitors the fermentation. Once it's complete, channels and water valves are opened, guiding the parchment beans into winding washing channels. Here, workers use wooden paddles to agitate the beans in the water, thoroughly washing away any residual mucilage. The clean parchment beans are then spread out on raised African drying beds for sun exposure. Workers regularly turn the beans to ensure uniform drying and continuously hand-sort to remove any unripe beans. The total drying time typically ranges from 10 to 15 days.
Once dried, the parchment beans are transported to the capital, Addis Ababa, where they undergo further processing at a dry mill. This includes hulling, density sorting, color sorting, and screen sizing, before being finally bagged for export.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
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