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Archive: Ethiopia Chelchele
Blueberry & Cool Whip
Origin
Yirgacheffe
ELEVATION
2100 MASL
PROCESS
Anaerobic Natural
VARIETY
74112, 74110
THE DEETS
Banko Chelchele is in the Gedeo Zone, where elevation, soil, and climate are ideal for growing top-quality coffee. Harvest begins with hand-picking only the ripest cherries and transporting them to the processing station, where strict quality checks ensure every batch meets high standards. The coffee is carefully sorted for quality and placed in pressurized tanks for 7 to 10 days of cold anaerobic fermentation. During this process, sugar levels and temperature are monitored closely to achieve the best flavors. After fermentation, the coffee dries on raised beds until it reaches 10.5% moisture. The final cup is fruity and sweet, with enough intensity to keep you coming back. You’ll taste notes of blueberry, lavender, and even a hint of Cool Whip!
BREW RECCS
Aeropress XL
Grind: 0.300mm
Dose: 23g
Water: 350g
TEMP: 205°F
Time: 1:30
TDS: 1.47
Breville Espresso
GRIND: 8
DOSE: 16g
WATER: 40g
TEMP: 205°F
TIME: 0:27
TDS: 8.04
Hario V60
GRIND: 0.500mm
DOSE: 20
WATER: 300g
TEMP: 205°F
TIME: 3:25
TDS: 1.43
WHAT'S
AGTRON?
Agtron is a scale used to measure the color of roasted coffee by shining light onto a coffee sample and measuring the reflected light to assign a numerical value. It provides an objective way to track roast development and maintain consistency.
