Ethiopia Yirgacheffee, Chelchele

The process of producing Washed coffees in Ethiopia adds to the coffee's uniqueness. The journey from ripe coffee cherries to your cup begins with same-day depulping after picking. Following an 8–12-hour fermentation period in open-air tanks, the beans are washed in water channels to remove the mucilage. They are then carefully spread on raised beds to dry for 5–15 days, depending on the weather. Delivering sweet, toffee-like notes, complemented by hints of citrusy, lemon, Peach.