Description
Gedeb Chelchele is located in Ethiopia’s Gedeo region, part of the Yirgacheffe region, which is often more intense and aromatic than its name suggests. This Natural Grade 1 coffee is made with cherries delivered by small farmers to an independent processing plant, managed by Azeb Tadesse. The plant is situated at a high altitude (1950-2200 meters above sea level) and uses traditional local varieties, resulting in a surprisingly clean profile with a predominance of berry and floral notes.
The processing method is the classic Ethiopian natural (dry) method: the whole cherry is dried with the seed inside, which enhances the fruity sweetness as the coffee slowly dries. At Chelchele, the cherries arrive throughout the day, are inspected and graded according to ripeness, and then spread in a single layer on raised beds for drying a method that promotes air circulation and ensures even drying and greater clarity. The coffee is hulled locally and shipped to Addis Ababa for modern dry processing and preparation for export (including color grading and repeated hand sorting).
Tasting Notes: Best in the light to medium roast levels. Sweet, semi-fruity and delicate with a little lower acidity levels. The first notes to hit the tongue will be soft and sweet red fruit tones mixing with a apple like acidity, hints of lemon as the cup cools. Pulls some balance with a little nutty/chocolate/spice undertone, not as tea like as many Yirgs, sweet and delicate cup with a more neutral chocolaty dark tone. The acidity and fruity factor are strongest while its super fresh, softens a bit over time, so give it a longer setup if looking for a more neutral daily drinking cup. We also observed that the acidity becomes more apparent as the coffee cools, especially from the second or third day of rest. Overall, the body is medium and silky, and the finish is clean, refreshing, and lingering.
Roasting Notes: This is a dense, high-altitude coffee, so it responds best to controlled heat management. Careful going too quickly with the roast, it can hide some of the fruit and delicate feature set. The best results are usually achieved with light to medium roasts, where the red fruit and floral notes remain very prominent. A medium roast is often the ideal: more candied fruit and a more balanced sweetness. If a darker roast is chosen, notes of cocoa may appear, but some of the floral character and that special, sparkling acidity are lost (although they don’t usually disappear completely).
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