Ethiopia Chelbessa Danche

From: 9,75

From the beautiful hills of Gedeo comes this Ethiopian lot. We’ve selected this coffee because of its structural simplicity, showcasing a single taste note with confidence and strength: Peach. The farmers focused on letting the cherries ripen as far as possible, believing god will tell them the exact right time to start picking. We believe they’ve done a great job at creating this peach celebration completed with caramel and black tea.

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Description

  • Origin: Ethiopia
  • Region: Worka, Chelbessa
  • Washing Station: Danche
  • Farmer: 400 smallholders
  • Crop: 2022
  • Altitude: 2000-2300m
  • Variety: Local heirloom mix
  • Processing: Washed

A note from our supplier, Tropiq Nordic Approach:

SNAP COFFEE was established in Addis Ababa in 2008, by coffee-passionate entrepreneur, Negusse D. Weldyes. The company runs three coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone and partnering washing stations in Uraga (Guji) and Nensebo (West Arsi).

The company’s supply policy rests on three main pillars:

  1. Process specialty coffee consistently;
  2. Transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods;
  3. Protect the environment through waste recycling systems.

SNAP COFFEE’s relationship with Tropiq began quite recently. “We are quite at ease because of Tropiq’s efficiency in communication, and even more on logistics facilitation,” Abenezer, SNAP COFFEE Supply Chain Manager said

Cherries undergo the usual Ethiopian style processing, being collected by hand. Afterwards they are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. After a 72 hour wet fermentation coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours

After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.

After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa. The coffee will sit in parchment in a warehouse in Addis. This is when our team will go to the warehouse and collect the samples from the specific stock lots. It remains in parchment until it is contracted and the destination for shipment is confirmed.

Through our sister company Tropiq we are on the ground in Addis. We personally collect samples which we cup and grade, and measure humidity and water activity. When the specific lot is selected for purchase we register the contract with a shipping destination and approve it for milling and shipment. We are present at the dry mill during processing, grading and bagging, and we immediately take a PSS sample for approval. We generally try to get our containers stuffed in Addis at the dry mills and moved to the port and straight on a vessel in Djibouti. This way we reduce the risk of delays or mistakes at port that frequently happen when moving coffee by truck for stuffing in Djibouti.

There is a lot of coffee in Ethiopia, and many good lots. But things are not always as straightforward as they seem. What you cup is not always what you get. With most washing stations, this really depends on the relationship to the suppliers, at what stage you draw the sample and the local warehousing and dry milling facilities used. Tropiq is a Nordic Approach company providing supply chain management services for transparent and traceable coffees direct from origin. Our team in Addis Ababa visit producers, washing stations and warehouses throughout the season. In the peak of the season we are daily in dialogue with the millers and exporters. Having people on the ground gives us early and direct access to samples, first-hand information on coffees, immediate entry to warehouses and timely quality control.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.

 

Additional information

Weight N/A
Country of Origin

Ethiopia

Processing Method

Washed

Taste Notes

Black Tea, Caramel, Peach, Peach iced tea

Weight

Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans

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